In order to guarantee my family is eating the best that we can provide, we decided to start making our own foods etc…one of the ways we are doing is making stuff from scratch. As we all know, everything homemade from scratch is always better than any store-bought item. Homegrown and homemade foods are definitely on that list.
As you know, I am a HUGE fan of Freecycle.org…and one of the many benefits of being a member….FREE homegrown organic produce. I was able to pick up over 5-lbs of organic cucumbers from a fellow Freecycle member. After I picked up the cucumbers, I had to figure out what to do with my new bounty. So I hopped onto Pinterest to find inspriration.
I was lucky enough to find this Homemade Refrigerator Pickles recipe from DIYNatural.com, one of my favorite websites. Matt & Betsy Jabs make everything so simple, and have awesome recipes to make your own cleaners, beauty products, and also foods. Their homemade pickles recipe is SUPER easy to follow and oh my goodness, the pickles are simply delicious!
Check out my adaptation of DIYNatural’s pickle recipe below:
- 1 quart jar with a lid
- 3 pickling cucumbers (or as many as you can fit in the jar)
- 5 sprigs of fresh dill or 1-tablespoon of dry dill – I used the dry dill, but I’m sure it would taste even better with fresh dill!
- 4 cloves of garlic (or garlic scrapes), crushed and minced – use more if you like a lot of garlic
- 3-tablespoons white distilled vinegar
- 1-tablespoon kosher salt
- distilled or filtered water – enough to top off jar
- 20 black peppercorns
- 1/4 teaspoon red pepper flakes, optional
- Cut pickles into discs, spears, etc and add them to the jar.
- Add all the other ingredients except the water.
- Tap the jar onto the counter to distribute the ingredients a bit.
- Then fill to the top with the water, and screw the lid on tightly.
- Shake the jar up to distribute all the ingredients.
- Leave the jar on your countertop for 12-hours.
- Shake the jar again, and turn it upside down for another 12-hours. Make sure the lid is screwed on tightly to avoid leakage.
- Taste the pickles after they have marinated for 24-hours. Just don’t eat all of them 🙂
- Store in your refrigerator and enjoy within a month for maximum freshness.
See? Super easy! The hardest thing really about this is cutting the pickles. So why don’t you try to make your own homemade pickles and avoid those yucky, limp, artificially colored store pickles…
You can pickle any vegetable, so be creative! Adjust flavors and ingredients accordingly to your tastes! Once you’re eaten all your pickles, reuse the mixture by packing more fresh cucumbers in the jar, and top off with more vinegar and water.
Great way to use up your excess bounty of summer vegetables! Have fun! And share any flavor combinations you’ve tried!