Pickles are a thing (well, a vegetable) that I take for granted. I like them on burgers, in sandwiches chopped up in tuna, and sometimes just straight out of the jar. They were never something I would have ever thought about making before. But then I had a lot of mason jars sitting around the house and I needed stuff to do with them. First, I made granola and gifted it to friends and family. Then I went to the local market and got some fresh fall flowers to decorate my home. And then, I made pickles.
It was a very exciting activity to do I am now a pickle maker extraordinaire. I just kind of threw things together hoping it would make a good pickle, and it worked! They were pretty spicy with the addition of red pepper flakes and big hunks of garlic, and I loved it!
Spicy Dill Pickles
- 1 500ml mason jar
- 4 small cucumbers (persian or kirby)
- 1 and 1/2 cup of water
- 3 tbsp white vinegar
- 2 tsp salt
- 2 big garlic cloves, chopped
- 1/4 tsp red pepper flakes
- 3 heads of dill sprigs
- Cut cucumbers in 1/4s or sliced horizontally. Fit as many cucumbers as you can into the mason jar without having to force them in.
- In a measuring cup, mix together the water, vinegar and salt. Stir until salt is dissolved.
- Pour liquid over cucumbers so that they are completely covered. (if a bit are sticking out, can add some more water).
- Top the cucumber with the dill, garlic and red pepper flakes and screw on the lids of the jar.
- Put in fridge and wait 48 hours before eating!