PICKLES - YOUR WAY

There are few things I can think of that are as divisive as pickles. Mustard? Bleu Cheese? U2? 

I for one, LOVE them. Dill, sweet, spicy, I don't discriminate.

I had no idea how foolproof pickling was. If you're into anything brined, this discovery will be game-changing. This might not exactly be a "recipe" per say, but that's what makes it awesome.

Pickles - Hunt and Harvest

WHAT YOU NEED:

Persian cucumbers

White vinegar

Salt

Dill*

Garlic*

Pepper*

Hot sauce or chili flakes*

*All of these are optional but can be combined to suit your own tastes.

HOW TO:

This is really a choose-your-own-adventure. I used 8 oz. jars, 1 Persian cucumber per jar and made each jar slightly different. Be sure to label your creations "Spicy," "Extra Garlic," etc, so you can figure out exactly what you love for next time.

  1. Slice Persian cucumbers to desired thickness, about 1/4 inch or thinner. Put each sliced cucumber directly into its own jar.
  2. Fill each jar with white vinegar, until liquid is just below cucumber line, or about 1/4 cup of vinegar.
  3. Add 1/2 to 1 teaspoon of salt to each jar, followed by other desired spices to taste. 1/2 teaspoon is a good place to start.
  4. Secure lids tightly on jars and shake to combine. Place jars in refrigerator for at least 4-6 hours, preferably overnight. Shake jars periodically throughout process, and again before tasting.

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