Spicy Garlic Pickles

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taylor's tips

Pickles can be water-bath processed for longer shelf storage, or stored fresh in the fridge for up to 6 months.

Be flexible with your spicing. We like garlic in this, but please use less (or more!) if you feel inclined.

This recipe is adapted from our founder Harry Rosenblum’s book Vinegar Revival. Our old friend and pickle plug Bob McClure of McClure’s Pickles taught pickling with us for a while, and actually met his wife at one of our classes!

This basic brine format can be used for many types of seasonal veggies, plan to fill about 3-4 pints of cucumbers, carrots, peppers or the veggie of your choice.

ingredients

1-1/2 TB kosher salt

2 cups white wine vinegar

5 to 6 Kirby cucumbers or other small cucumbers, sliced into wedges that will fit standing up in your container

6 garlic cloves, split in half lengthwise

1 fresh dill sprig or 1/2 tsp dried dill

1/2 tsp whole black peppercorns

1/2 tsp coriander seed

1/4 tsp celery seed

1/2 tsp red pepper flakes

directions

Combine salt, vinegar and 1 cup of water in a 2 quart saucepan and bring to a boil, stirring continuously until the salt has fully dissolved. Once it reaches a boil, turn the heat to low and simmer for 2 minutes.

Meanwhile, pack your containers with the cucumbers, and add garlic, herbs and spices. Pour the hot brine over the ingredients, making sure to lease 1/2 inch of headspace if canning. Seal containers.

Either refrigerate the jar once it has cooled, or process in a water bath canner. Pickles will be ready to eat in 7-10 days.