You know what’s wonderful about a CSA, you get all sorts of delightful vegetables that can lead to even more delightful meals throughout the week. This past week, we got cucumbers. Small, bumpy, kelly green, perfect for pickling cucumbers. Now since I’m bored at home, anxiously waiting to move down to Virginia, I thought I should try my hand at pickling cucumbers. I do love me some pickles. I remember I was sharing a sandwich with my sister and she at the pickle spear. It made me pretty sad, if only I have my own homemade pickles on hand. Oh wait….now I do…
After trying them; talk about a flavor explosion in your mouth! With the perfect level of tart and garlic, your tastebuds will be very happy. Eat these within 10 days, they aren’t exactly meant to stay on the self forever like regular pickles. Also stick them in the fridge once you’ve tried them for the first time!
PrintFresh Pickles: Tart, Garlicky Delight
- Total Time: 4 hours 10 minutes
- Yield: 1 jar of pickles 1x
Description
These homemade pickles are a tart and garlicky delight, perfect for adding a burst of flavor to any meal. Enjoy them fresh within 10 days.
Ingredients
- 2 pickling cucumbers, thinly sliced
- 1/2 tablespoon coriander seeds
- 1/2 tablespoon fennel seeds
- 3 garlic cloves, roughly chopped
- 1 pint apple cider vinegar
- 1 tablespoon salt
- 1/2 tablespoon black pepper
Instructions
- In a large pot, bring water to a rapid boil. Carefully place a mason jar and its lid into the boiling water. Let them boil for 30 seconds to a minute to sterilize. Remove the jar and lid, set aside, and let them dry completely.
- Thinly slice the cucumbers and set aside.
- In the sterilized mason jar, combine the coriander seeds, fennel seeds, and roughly chopped garlic cloves.
- Pack the sliced cucumbers tightly into the jar, leaving some space at the top.
- In a separate bowl, mix the apple cider vinegar, salt, and black pepper until the salt is dissolved.
- Pour the vinegar mixture over the cucumbers in the jar, ensuring they are completely submerged.
- Seal the jar with the lid and shake gently to distribute the spices evenly.
- Place the jar in the refrigerator and let the cucumbers pickle for at least 4 hours before serving. For best results, let them sit overnight.
Notes
Eat these pickles within 10 days for the best flavor. Store them in the refrigerator after the first taste. These pickles are not meant for long-term storage like traditional canned pickles.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 5
- Sugar: 0
- Sodium: 290
- Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 0
- Cholesterol: 0
