{homemade edition} PICKLES!

4 Jul

happy 4th of july!!

i’ve decided to start making a lot more stuff on my own.  it’s only fitting.

and i love love love me some pickles! so when i saw kirby cucumbers {AKA pickling cucumbers} at whole foods last week, i had to snag some up.  i have always wanted to try to make my own pickles, and so this was perfect timing.

when i started googling the basics on how to make pickles, i found that i was totally overwhelmed. there are literally dozens of recipes and “ways” to make pickles!  i found so many different spice combinations and methods in which to do it, that i almost decided to forgo the whole process.  but i already had picked up the spices and i was determined to at least try.

i started with these locally grown kirby cucumbers {about 2 pounds, a little less} — i didn’t catch the name of the farm and i wish i had.  i think they were grown somewhere north of denver.

i decided i wanted to make both pickle chips and pickle spears.  so i cut some for both.

then, i came up with my own spice blend — i just ended up grabbing a bunch of spices from the bulk section.  it’s so great to buy that way when you are trying new recipes, because you can buy a little at a time.  i had the coriander at home, and i think i spent less than $2 for all these spices {and i had more than what’s pictured here}  :

– allspice

– mustard seed

– salt

– coriander

– dill

– celery seed

– fresh garlic {diced or thinly sliced}

– organic apple cider vinegar {not pictured}

after chopping all the pickles up, i put half of them {chips} in one mason jar, and the other half {spears} in another.

then, i decided to use the refrigerator method of making pickles.  apparently, you can make shelf-stable pickles, but that is a much more involved process, so i opted for the quicker. this method involves adding the spice blend {about 1/2 teaspoon of each}, 1/4 cup water, and 1 1/2 cups apple cider vinegar to a saucepan then bring to a light boil for one minute.

i took this picture after i was stirring the mixture – thought it looked kind of cool 😉

after one minute of boiling your brine, pour half the mixture in one jar and half in the other.

cover and refrigerate.

the article i followed suggested refrigerating for at least 4 days. i must say that this morning i got up and opened them to smell, and the scent was wonderful! i hope they turn out well. i’ll post another blog in a few days when i bust them out with my BBQ for the holiday weekend!

HAPPY 4TH OF JULY!

and even though i bought the most super cute perfect red, white, and blue outfit — i’m actually praying for a rain delay, because colorado needs it!! 🙂

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6 Responses to “{homemade edition} PICKLES!”

  1. Julie Hansen Intuitive July 4, 2012 at 10:13 am #

    You made it look so easy to make and yummy…I will have to try it! Happy 4th!-Julie

    Like

    • cooking with audrey July 4, 2012 at 11:38 am #

      thanks miss julie! i hope they turn out well. if not, it’s easy and kind of cheap to experiment. i would like to try just straight kosher dill next time — i’d devour the whole jar! 🙂 happy 4th to you too!

      Like

  2. anthony0358 July 4, 2012 at 11:54 am #

    I love Pickles, nom nom nom, they are so yummy

    Like

  3. kategreer July 5, 2012 at 10:16 am #

    Your pictures are great! I love pickling and refrigerating method seems so easy! I must try this!

    Like

    • cooking with audrey July 5, 2012 at 10:19 am #

      hi kate, thanks so much for the kind words! i was seriously about to say “forget this” until i found the refrigerator method. mine should be ready to eat by saturday… good luck and let me know how yours turn out and what you do! 🙂

      Like

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