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Knock-Off Pickles recipe

Yield 16

Author Danielle Wild

Prep time

20 Min

Cook time

10 Min

Inactive time

24 Hour

Total time

24 H & 30 M

This Knock-Off Pickles recipe is a simple and customizable way to create crunchy, flavorful pickles. With a prep time of 20 minutes, a cook time of 10 minutes, and a resting time of one day in the refrigerator, this recipe yields 16 servings with 19 kcal each. The ingredients include Persian or English cucumbers, vinegar (distilled white or white wine), cold water, coarse sea salt (not fine or iodized), pickling spice, optional sugar, and garlic for taste. The cucumbers are optionally iced for crunch, then drained and dried. A brine is made by boiling vinegar, water, salt, and spices, then cooled. Cucumbers and vegetables are packed in jars, covered with brine, and refrigerated overnight for the best flavor. If foam develops, it should be removed, and any affected cucumbers should be discarded. Adding sugar to the brine is optional for a sweeter taste.

Ingredients

INGREDIENTS:

• 1 ¼ lb Persian cucumbers or English cucumbers
• 3 cups vinegar distilled white vinegar or white wine
• 2 ¼ cup cold water
• 2 ½ tablespoons coarse sea salt or pickling salt (Do NOT use fine or iodized salt!)
• 1 cup FLOUR & HERBS pickling spice
• 4 cloves garlic or more to taste
• *Optional: ¼ cup sugar

Instructions

Instructions:

1. Prepare the cucumbers by washing them and patting them dry. Be sure to leave the stems intact.
2. Optional: If you want sliced: Place the sliced cucumbers and some ice cubes in a colander in the sink for 20 minutes or so (this helps give them better crunch). Drain completely and pat dry.
3. Make the Brine. In a saucepan, combine the vinegar, water, salt, mustard seed, coriander seed, peppercorn and bay leaves. Bring to a boil over high heat. Lower heat and let simmer for 10 minutes. Remove from heat and let cool.
4. Pack cucumbers and vegetables in jars. Pack the cucumbers, green onions, jalapenos, garlic, and a few springs of dill in some wide-mouth jars (they should be packed tightly).
5. Add the brine to the jars. Ladle the brine into the jars to cover the cucumbers (use the back of a spoon to push the cucumbers down to submerge). Give the jars a couple of taps to release any air bubbles and allow the cukes to settle.
6. Cover tightly and refrigerate. Cover the jars tightly with their lids and refrigerate. For best results, allow the pickles a full night in the fridge before using, but you can enjoy them earlier if you like.

Notes

If at any point in the proceedings "fuzz" or "foam" develops on top of the brine, use a spoon to remove it. If there is "fuzz" attached to any of the cucumbers, remove the ones affected and be sure the others are still fully submerged.

*If you like your pickles on the sweet side add ¼ cup of sugar to the brine (you can add more or less sugar to your liking).

Nutrition Facts

Calories

33.13

Fat

0.64 g

Sat. Fat

0.19 g

Carbs

8.47 g

Fiber

1.69 g

Net carbs

6.78 g

Sugar

0.62 g

Protein

0.7 g

Sodium

1098.82 mg

Cholesterol

0 mg

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