For a while now everyone has been asking for my pickle recipe, and it’s so easy I almost didn’t make a post, but they are really really good, so I figured why not. This recipe is extremely versatile, so feel free to sub any vegetable you want. My favorite so far are string beans. If you’ve never tried pickled string beans, please make immediately. If you’re feeling adventurous, maybe try a fruit or grain. The spices can also be adjusted based on what you look for in a pickle. This one has a decent sweetness to it, but not to the point of being like a bread and butter pickle. I picked a few of my favorite combos so far, but be sure to reach out to me if you find a new one you like!
Ingredients: (perfect fit for 32 oz mason jar)
1 large English Cucumber (sliced in halves, chips, spheres, etc.) OR 1-2 large onions sliced OR enough raw string beans to tightly pack your container
1 c vinegar (I usually use a mix of white and red red wine, just use what you have to a cup)
1 c water
8 tsp (1/6 c) c sugar
1 tbsp salt
1 tsp black pepper (ground or whole peppercorns work)
1 tsp oregano (optional)
1 tsp minced onion (optional)
*to add a kick, add red pepper flakes to taste
Place water, vinegar, sugar, and salt in a small pot/pan on medium high heat. Whisk until sugar and salt dissolve. Prepare a jar/airtight container by placing the sliced cucumbers and remaining spices inside; they should just about fill up the container. Pour vinegar solution over the vegetables and close the container. Place in the refrigerator for at least 6 hours, but overnight would be safer. Store in the refrigerator, and enjoy!