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.)
- 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.)
- In a small saucepan over medium heat, add your remaining ingredients and heat until the sugar and salt have dissolved.
- Carefully pour the pickling liquid into your jar or container and allow to sit on the counter until cooled.
- 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.
- Enjoy!
Mack's 