Food Making Pickles At Home Is For The Real Pickle Heads

12:00  09 march  2020
12:00  09 march  2020 Source:   delish.com

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Here at Delish, we're obsessed with pickles. But you probably already knew that. Well, did you know that pickles are ridiculously easy to make at home?

a close up of a green bowl filled with fruit: Learn how to make Homemade Pickles from Delish.com with just six ingredients. © Parker Feierbach Learn how to make Homemade Pickles from Delish.com with just six ingredients.

Here's everything you need to know.

What kind of cuke should I use?

We highly recommend using either Persian or Kirby cucumbers. They're both classic and stay nice and crunchy. Use Persian if you're not so into seeds. That's what we used here. They also pack nicely because they're super straight and thin.

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Does the type of vinegar matter?

Yes, and no. We used white vinegar here so the flavor would be clean and it wouldn't discolor the pickle, but you could swap for apple cider vinegar. Stay away from vinegars that are too overpowering, like red wine vinegar, sherry, or...gasp...balsamic!

Can I add other flavors?

Yes! We kept it simple by adding a few crushed garlic cloves and fresh dill, but feel free to get creative. Add mustard seeds, whole black peppercorns, crushed red pepper flakes, or even fresh chiles for a kick!

What jar should I use?

We love mason jars for the job, but you could even use an old (washed) pickle jar. Just always be sure to use a clean jar with a tight lid.

How long does it take to "pickle"?

We say wait at least 2 hours for the pickling to kick in, but if you can, try to give it 24 hours for max flavor.

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How long will it last?

These pickles will last for up to a week in your refrigerator, but we doubt you'll have any left at that point ????.

Once you've mastered these classic pickles, the possibilities are endless. Save the brine for your Thanksgiving turkey, make a savory cheesecake (we're serious), or just add to sandwiches!

Yields: 10 servings

Prep Time: 5 mins

Total Time: 2 hours 5 mins


  • 1 lb.

    Kirby or Persian cucumbers

  • 3

    cloves garlic, peeled and crushed

  • 2

    large sprigs fresh dill

  • 1 c.


  • 3/4 c.

    white vinegar

  • 1 tbsp.

    kosher salt


1. Trim ends from cucumbers and slice into spears. Pack into 2 (16-oz. glass jar along with garlic and dill.

2. Make brine: in a small saucepan, combine water, vinegar, and salt. Bring to a boil, stir until salt is dissolved, and remove from heat and let cool slightly. Pour over cucumbers, seal jar, and shake. Let cool completely on the counter, then refrigerate until cold.

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3. Wait at least 2 hours to eat the pickles, but the longer you wait, the more flavorful they’ll be. If you can, try waiting 24 hours.

a piece of cake: Delish : Eat Like Every Day © booksamillion.com Delish : Eat Like Every Day



What to do with pickle juice, the sneaky probiotic food hiding in your fridge .
Don't let those health benefits go to waste.That said, some leftovers are easier to use than others. You might have already figured out that citrus peels can be used to brighten up roasted meat dishes, and used coffee grounds can be transformed into a deodorizer or body scrub (amongst many other uses), but other food remnants don't seem so versatile at first glance. Case in point: pickle juice.

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