These pickles have a mild, tasty flavor, echoing the subtle sweetness of the apple cider vinegar. You could substitute a wide variety of vegetables for the pickles.
INGREDIENTS | SERVES 8
- 6 tablespoons salt
- ½ gallon water
- 1 cup raw apple cider vinegar
- 4 pounds small pickling cucumbers
- 1 cup fresh dill leaf
- 2 tablespoons black peppercorns
- ½ cup pickling spice blend
Make the brine by dissolving the salt in a half gallon of water. Stir in the apple cider vinegar.
Mix the whole cucumbers with the dill, peppercorns, and pickling spice blend. Place mixture into a glass 1 gallon jar.
Pour the brine over the cucumbers. Add more apple cider vinegar and fill to the top of the jar. It may take up to an extra ½ cup of vinegar. Make sure all cucumbers are covered in brine.
Place the jar of cucumbers in the refrigerator and let sit. They will be ready to eat after 2 days. They become more sour after 1–2 weeks.
Calories: 45 | Fat: 0 g | Protein: 2 g | Sodium: 1,752 mg | Fiber: 2 g
The History of Pickles
Pickling is the process of fermenting a food to preserve it by soaking it in vinegar or brine. In Europe, vegetables commonly pickled include peppers, tomatoes, olives, eggplant, carrots, cauliflower, beets, and mushrooms. In Asia, nontraditional pickles include mangoes, papaya, pineapple, and ume plum, as well as garlic, ginger, and shallots.