I started making my own pickles when I discovered how easy it was to do so. Now I can make them as hot or as mild as I like.
- Ready In:
- 168hrs 10mins
- 2 lbs small cucumbers
- 4 cloves garlic
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 bay leaf
- 1 bunch dill
- 1⁄4 cup white vinegar
- Sterilize a 1 liter jar.
- Place the washed cucumbers in the jar.
- Add the garlic, bay leaf, sugar, salt and vinegar.
- Fill the jar to the brim with boiling water.
- Add the dill to the top of the liquid.
- Stand exposed to the light for 7 days.
- Refrigerate after opening.
MY PRIVATE NOTES
Add a Note
JOIN THE CONVERSATION
Wow! This recipe made making pickles so easy. Yummy almost-Clausen noms. Like others, I added garlic and peppercorns and cut down on sugar (I used brown sugar instead of white). I also added 1/4 tsp mustard seed, because I saw some in a handy jar of Clausen's. One thing I noticed is that the cucumbers shrank a bit as they became pickles, so it doesn't really hurt if you stuff those quart jars as much as possible.Reply
Fantastic recipe! Just like you in the beginning, I also cannot believe how easy it is to make gherkins! Yes, I still call them gherkins because I grew up calling them that... pickles to me are pickled onions! These are made weekly in my home and because the turnover is so fast, I don't even bother with a sterilized jar anymore... they go straight into their own tupperware container and into the fridge. In fact, when they start running low, I chuck more cucumbers in on top of the older ones so they never run out of these crispy crunchy beauties.Reply
see 26 more