Posted in Recipes

K’s Cukes… Er… Pickles

I am a pickle fiend. I’ll fully admit to that. It got to the point that when we visited family in Ohio, they’d pick up an extra jar of pickles just so I wouldn’t eat all of theirs. Needless to say, it’s about time that I shared my favorite homemade pickle recipe.

K’s Cukes – Makes 1 Quart

  • 1/2 pound pickling cucumbers, sliced into your desired shape, (I generally do spears)
  • 1 clove of garlic, smahed
  • 1 bay leaf
  • 1 tbsp sugar
  • 1 tbsp kosher salt
  • 1 tsp cracked black peppercorns
  • 1/2 tsp sambal (optional)
  • 1/4 tsp ground turmeric
  • 1 cup apple cider vinegar
  • 2 cups water
  • 2 tsp fresh herbs of choice (dill, rosemary, thyme, etc. My favorite for this recipe is rosemary.)
  1. Place your cucumbers, garlic, herbs, and bay leaf into a heat safe jar or plastic container (large enough so the cucumbers can be completely submerged in the pickling liquid.)
  2. In a small saucepan over medium heat, add your remaining ingredients and heat until the sugar and salt have dissolved.
  3. Carefully pour the pickling liquid into your jar or container and allow to sit on the counter until cooled.
  4. Top your container with a lid and store in the fridge. You can eat them right away, but I like them best after 3-5 days.
  5. Enjoy!

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