Pickles are one of those things you add to a sandwich as kind of an afterthought. They’re crunchy and add a bit of tangy flavor, but I’ve never found them to be anything special.
Until I made my own. Homemade pickles are like a completely different product than almost anything you can buy at the grocery store. They taste like, well, like cucumbers, instead of crunchy vinegar bombs.
This easy recipe makes a perfect snack, appetizer, or addition to a sandwich. And, it’s pretty fast, and doesn’t require canning like traditional pickling does. You can also use this method to pickle whatever vegetable you like, so it’s great for quickly preserving leftover veggies before they turn to mush.
You can also use whatever herbs or spices you want, so don’t feel confined to something like dill, for example. For my first batch, I used cracked black pepper, mustard seeds, and red pepper flakes, and white wine vinegar, and they came out fantastic. A really clean, fresh flavor, that wasn’t too vinegary. White or apple cider vinegar work nicely as well. I used an equal mix of vinegar to water, but you can adjust based on your preferences.
You can store these in jars or other airtight containers, and they should last several weeks or longer in your fridge. These are not the same as canned pickles, which will last much longer. So it’s best to eat them right away, although I imagine that won’t be much of a problem.
Easy to print PDF: Quick Colima Sea Salt Pickles
Ingredients
- 1 pound cucumbers sliced into rounds
- 1 cup vinegar such as white or white wine
- 1 cup water
- 2 tablespoon Colima Sea Salt
- 1 teaspoon sugar
- Flavoring ingredients: fresh herbs cracked peppercorns, garlic cloves, mustard seeds
Instructions
- Put the cucumbers in the jars, packing them in tightly, and add any flavoring ingredients.
- Put the vinegar, water, salt, and sugar in a saucepan and bring to a boil. Pour this mixture over the cucumbers and seal the jars. Allow to cool.
- Refrigerate for at least 2 whole days before opening. The longer you let them sit without opening, the better the flavor will be.
There must be a type error about the sodium level. You have it written as 1747 mg ouch! That can’t be right for smaller single serving. And what is the serving size? Also, can the white vinegar be replaced with apple cider vinegar? It’s so much healthier than white.
The salt content of this recipe is correct based on the amount of salt (2 tablespoons = 13,952mg.) You can rinse the pickles to reduce the sodiumn if you’re concerned about sodium. As far as vinegar, while I’ve never done it, you can probably use apple cider vinegar here, but it may alter the flavor and color of the pickles. As far as serving size, it depends on the size of your cucumbers. If you use two medium-sized cucumbers, a serving would be roughly 1/4 of a cucumber. Hope this helps!