News__ A Sunday Pickle

September 18, 2010 | By

Fall has descended, and Sundays are no longer reserved for the beach. Nothing quite like an afternoon of preserving vegetables. No seriously. Stock up on some of the last cucumbers of the season, fix up some brine and pickle those little suckers. In three months when it's cold out there and you find yourself in a dire empty cupboard situation, curl up by your space heater, cue up some old episodes of Jersey Shore and warm your throat with some homemade pickles. After all, they are Snooki's favorite junk food, and she's still totally a celebrity.

See how you can make your own jarred pickles below.

Here is an easy recipe, you can try with all kinds of different vegetables:

10 wide-mouth, pint mason jars
Somewhere better 20 and 30 pickling cucumbers
2 liters water
1 liter cider vinegar
3/4 cup canning or pickling salt
2 bunches dill
10 peeled garlic cloves
fresh hot peppers

Bring water, cider vinegar, and salt to a boil, dissolving salt completely. Fill jars with pickles, some dill, a clove of garlic and a hot pepper (if you feel so inclined). Pour brine mixture over pickles, close jars and let sit for as many days as you can bare. The longer you wait, the better the taste.

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