If you enjoy kosher pickles but don't have time to get to a deli or supermarket, you can make them yourself at home, quickly and easily. There are many different recipes for homemade pickles, and you can add your own twists to this one, but all you need is a few simple ingredients, a container and the patience to allow the pickles a few days to.
Instructions
1. Slice the cucumbers length-wise, then into spears, on a cutting board. About five cucumbers should be enough to fill the jar. Kirby cucumbers are ideal for pickling, but any plump, dark cucumber with a thin skin will work.
2. Add one large clove of garlic (crushed) and one small white onion (chopped) to the jar or container. Combine that with a one-fourth teaspoon of sugar, 1 tablespoon of kosher salt, a handful of peppercorns, a handful of mustard seeds and two chopped dill heads.
3. Place the sliced cucumbers into the container. Be sure to pack as many in as possible, as tightly as possible. This crowding of the cucumbers will add to the flavor.
4. Bring nine ounces of water and five ounces of vinegar to a boil. Remove from heat and pour into the container, filling to the top. Place the lid on the container.
5. Leave the container to sit overnight and then store it in the refrigerator for 10 days. The longer it's stored, the more the cucumbers will be infused with the flavors of the spices and vegetables.
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