There’s something special about making things yourself. We all have that passion for DIY projects, but it’s not just limited to crafts or decorations. It works for food too! If you’ve ever wanted to make sure you know what exactly is going into your snacks, then we’ve got good news. Our contributor Katherine Hysmith of The Young Austinian has an easy recipe for pickles you can whip up your own at home. Crunchy, delicious and simple– sign us up! Here’s what Katherine has to say:
“Have the urge to preserve, but not quite ready to invest in all the necessary canning equipment? Then these DIY Fridge Pickles are the perfect way to start. Since these pickles will ultimately stay in the refrigerator, specialty equipment – like a jar funnels and water bath canners – are not required. It is still important to practice ‘safe preservation’ by sanitizing your mason jar and lids, as well as any utensils you use in the recipe. Be warned: you’ll never like store-bought pickles again.”
DIY FRIDGE PICKLES
–¼ tsp whole black peppercorns
–¼ tsp whole coriander seeds
–¼ tsp mustard seeds
–¼ tsp crushed red pepper
–1 garlic clove, smashed
–2-3 fresh dill fronds (if you can’t find these, substitute dill seed)
–2 medium-sized pickling cucumbers, sliced into thin rounds
–1 cup water
–½ cup white vinegar
–½ tablespoon salt
–Pinch of sugar
- To the bottom of a pint jar, add the spices, garlic, and fresh dill. Fill the jar with cucumber slices, making sure not to pack the slices too tightly.
2. In a small saucepan, combine the water, vinegar, salt, and sugar and bring to a boil, stirring until the salt is completely dissolved.
3. Carefully pour the vinegar brine over the cucumbers, leaving a ½-inch space at the top of the jar. Use a clean spoon to push down any floating dill or cucumber slices.
4. Wipe the rim of the jar with a piece of clean paper towel. To avoid touching the jar, use a refrigerator magnet to pick up the flat metal lid and carefully place it on the rim of the jar. Top with the metal band, but do not twist it down. Let the jar cool to room temperature, twist down the lid, and place in the refrigerator for at least 24 hours. The pickles are ready to eat at any time, but taste better after a few days.