No joke, I used to get pickles in my stocking at Christmas time. I’ve always been obsessed.
I also used to drink Italian dressing out of the bottle, but that’s a story for another time.
Back to pickles…
Why are they so expensive? I have no idea. They’re just cucumbers and vinegar!
Off I went on my journey to discover the best homemade pickle. It can’t be that hard right?
Requirements: 1. easy (and no canning process necessary), 2. edible in one day, 3: super vinegar-y and flavorful (none of those sweet butter pickles thank you).
I prefer whole crunchy pickles as opposed to slices, so I went with the cocktail sized cucumber. I also prefer a zingy, not-too-sweet pickle hence I added a few garlic cloves, whole peppercorns, and some red pepper flakes. I love that these pickles are done basically in a day, and they’re even cold, ready in the fridge waiting for you!
- 2 cups vinegar
- 1- 1.5 cups water (depending on the size of your jar)
- 1 bay leaf
- 1 Tbsp whole peppercorns
- 1 tsp dill seeds
- 1 Tbsp, plus 1 tsp kosher salt
- 1 Tbsp sugar
- 4-5 sprigs dill
- 2 garlic cloves, peeled and smashed
- 1/4 white onion, sliced thin
- 1.5 lbs cocktail cucumbers
- In a saucepan bring vinegar, water, sugar, salt, dill seed, bay leaf and peppercorns to a boil.
- Meanwhile, in a large (mine is 2 quarts) jar, add cucumbers, fresh dill, garlic, and onion.
- Pour hot mixture over cucumbers etc. pushing down with a spatula to make sure things kind of get incorporated.
- Let cool to room temperature on the counter.
- When room temp put pickles in the fridge with the top on and let sit at least 24 hours. Longer if you can wait! Enjoy!
- Make sure pickles are completely covered by the liquid, adding more vinegar and water if necessary.