Pickles!

     Autumn has always been pumpkin season but only recently have a realized it is also baby season. No babies for me yet but many of my friends are in the process of growing small humans! When I think pregnancy, naturally, I think pickles. Crisp, savory, garlicky pickles. When I was growing up, my family pickled anything from the garden that did not get eaten right away. That meant we always had traditional cucumber pickles, as well as those dreaded green beans. Making pickles is easier than you might think. If you don't like cucumbers, you can pickle any vegetable! I like to pickle bell peppers, onions, and green beans. But most grocery stores sell the small cucumbers that are ideal for pickling and the other ingredients are kitchen basics. This recipe is for refrigerator pickles and can be made in any plastic or glass container. Let's get pickling!

What You Will Need:

12 small Pickling Cucumbers (regular cucumbers have too many seeds to make a crunchy pickle)
4 large Garlic Cloves
1/2 White Onion
1 3/4 cups White Vinegar
1 3/4 cups Water
2 Tbsp Dry Dill
2 Tbsp Mustard Seed
2 Tbsp Whole Black Peppercorns
1 Tbsp Red Pepper flakes
1/4 cup Sugar
1/4 cup Kosher Salt

I know it seems like a lot of ingredients but it's not complicated; they all get mixed together!

First, cut the cucumbers into the desired size spears. I like mine to have a real crunch so I cut them into quarters but you can do sixths or even eighths if you want them a little softer. Lay them in the container you will be storing them in.

Next, chop the garlic, cut the onion into large pieces, and place them on top of the cucumbers.

Place the rest of the ingredients in a sauce pot and bring to a boil. (See, easy.)

 Mustard Seed

Water and Vinegar

 Dill

Red Pepper Flakes

 Kosher Salt

Sugar

 Black Peppercorns

Boil them together...

Let it boil for 2 minutes then pour it over the cucumbers.

Let them cool before replacing the lids and refrigerating. You are done! If you cut the cucumbers small, the pickles should be ready in two days. No matter the size they should be done after four days for sure. They will be at their most delicious for a week but, because of the high pH (acid) levels, it takes a lot for them to go bad. 

Whether you are pregnant or not, these pickles make a scrumptious snack!

Sweetened Condensed Version:

What You Will Need:

12 small Pickling Cucumbers 

4 large Garlic Cloves

1/2 White Onion 

1 3/4 cups White Vinegar

1 3/4 cups Water

2 Tbsp Dry Dill

2 Tbsp Mustard Seed

2 Tbsp Whole Black Peppercorns

1 Tbsp Red Pepper flakes

1/4 cup Sugar

1/4 cup Kosher Salt

1. Cut the cucumber to the desired size for your pickles. Layer in the container you will store them in. 

2. Chop the garlic and cut the onion into large pieces. Place on top of cut cucumbers. 

3. In a medium sauce pot add the remaining ingredients and bring to a boil. Boil for 2 minutes.

4. Pour over cucumbers and allow to cool before replacing the lid. Refrigerate for 2-4 days, then enjoy!