Easy Homemade Pickles
A versatile method to create your own crunchy, flavorful pickles at home. This simple process allows you to preserve a variety of vegetables, adding a tangy zest to any meal or snack.
Ingredients
- 4 cups water filtered
- 2 tablespoons sea salt non-iodized
- 4 cups mixed vegetables such as cucumbers
- 2 cloves garlic sliced (optional)
- 1 teaspoon dill seeds (optional)
- 1/2 teaspoon mustard seeds (optional)
Instructions
- Prepare the brine by dissolving sea salt in filtered water. Stir well until the salt is completely dissolved.
- Wash and chop your chosen vegetables to your desired size and shape. Pack them tightly into a clean quart-sized glass jar, leaving about an inch of headspace from the rim.
- Optionally, add flavorings like sliced garlic, dill seeds, mustard seeds, or chili flakes among the packed vegetables for extra taste.
- Carefully pour the prepared brine over the packed vegetables, ensuring all vegetables are fully submerged. If needed, use a fermentation weight or a small, clean plate to keep vegetables under the brine.
- Seal the jar with a lid. Store in a cool, dark place for 3-7 days for fermentation, or refrigerate immediately for quick pickling (consume within a few days for best crunch). Taste periodically until desired tanginess is achieved.
Notes
Experiment with different vegetables like carrots, bell peppers, or onions. Add spices like dill, garlic, mustard seeds, or chili flakes for varied flavors. Ensure vegetables are fully submerged in brine for best results. Store in the refrigerator for up to 2-3 weeks, or longer if fully fermented.