This easy pickle recipe is so quick it literally takes 5 mins to prep and makes delicious pickles that are perfectly crisp!
If you are a pickle lover like me, I’m always looking for something new to try! And this is a new favorite!
When I started researching pickle recipes (this really started because we grow an abundance of cucumbers every summer…however they never last long enough to actually make pickles), I started to learn quite a bit and things I have never even imagined.
For example Cleopatra swore by pickles, just as Caesar and Napoleon Bonaparte! Pickles gained some notoriety more than 4,000 years ago. when ancient Mesopotamians used an acidic brine to soak cucumbers as a way to preserve them. Pickles have been a staple in cultures around the world, renowned for their heartiness, health benefits and their undeniable delicious taste.
According to some research I found pickles were first brought to America by Christopher Columbus- like many explores during this time- they needed food that could survive long journeys, and help keep them healthy (preventing scurvy). It has been storied that he actually rationed pickles to his sailors, and apparently had cucumber crops in Haiti to be able to restock.
In the 1650s Dutch farmers in New York began growing cumbers in what is now Brooklyn. Dealers bought the cucumbers, pickled them and sold them out of barrels on the street- which ultimately started the worlds largest pickle industry. Eventually when Eastern Europeans began moving to American Kosher Dill Pickles were introduced.
Napoleon Bonaparte had offered to pay 12,000 francs (the equivalent of today’s $250,000) to anyone who could come up with the best way to pickle and preserve food for his troops.
In 1809, the French chef and confectioner Nicolas Appert, caught Bonapartes eye–“with a key insight: If he placed food in a bottle and removed all the air before sealing it, he could boil the bottle and preserve its contents. Using glass containers sealed with cork and wax, Appert was able to preserve not only vegetables and fruits, but also jellies, syrups, soups and dairy products.” He seems to be one of the first to make canning known.
During WWII- the U.S. government actually rationed pickles, and 40% of the nations productions of pickles went to nourish the military. Ok enough with the history lesson on pickles but I found this absolutely fascinating!
There are so many different options for pickles and the flavors you can have– my favorite is Dill and this recipe really is quite tasty and easy!
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Easy Homemade Pickles
Equipment
- Cutting Board
- Knife
- Mason Jar
- Measuring Spoons
- Measuring Cups
Ingredients
- 12 ounces Persian Cucumbers
- 5-6 Larges Sprigs of Fresh Dill Roughly Chopped
- 4 Small Cloves of Garlic Thinly Sliced (or minced)
- 1 Bay Leaf
- 1 1/3 Cup Water
- 2/3 Cup Rice Vinegar
- 1 tbsp Fine Sea Salt
- 2 tsp Black Peppercorns
- 1 tsp Mustard Seeds (Optional– Highly Encourage)
- 1/8 tsp Crushed Red Pepper Flakes
Instructions
- Layer the pickles, add the cucumbers, dill, garlic and bay leaf to a large (about 1 quart or 1 liter) jar, layering the dill and garlic between the cucumbers if possible
- Mix the brine. In a measuring jar, briefly whisk together the water vinegar, salt, peppercorns and crushed red pepper flakes until combined.
- Combine. Pour the brine over the cucumber mixture. Then cover the jar securely with a lid and give it a good shake to combine. If needed, press the cucumbers down so that they are more or less fully submerged.
- Refrigerate for ideally at least 1 day before eating, although the pickles will be lightly brined and ready to enjoy after just a few hours if you would like. Pickles can be stored in a sealed jar in the fridge for 1 week!
Notes
- you can use other cucumbers as well such as English cucumbers
- Fine salt is best for this recipe- iodized table salt you will need to half the amount
- For food safety we recommend you eat within 1 week however we did have our for almost 3 weeks, whatever you feel comfortable with for your family!
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