Heather's Dish

Heather's Dish

Homemade Garlic Pickles

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I find lately that I’ve craved reading books and articles of the “Do It Yourself” nature.

Make your own pasta.  Bake your own bread.  Grow your own meat animals.  Live off the land in your own backyard.  How to build your own brick pizza oven.  How to not kill flowers.  How to survive on little sleep.  How to paint your house on the cheap without actually paining it.  You know, the usual stuff.

 

So when I came across a lonely cucumber I knew what my next Google search would bring about:  how to make my own pickles.  The problem is that all of the results yielded really complicated (read:  not actually that complicated but too much work for my lazy self) recipes for canning pickles.  And y’all?  If anything you know I have to go the lazy route when it’s offered.  But when it’s not offered?  I make my own!

 

The thing is that you do, no matter what, want to start with a very sterile jar.  Even though we’re going to be keeping these bad boys in the fridge you can just never be too careful.  So that jar?  The one you’re going to use?  To make your own pickles?  Wash it out and sterilize it by boiling it and the lid for about 10 minutes and then carefully removing it from the boiling water.  Let it cool…because it ain’t cool to add all of the pickle ingredients to a hot jar only to see it shatter.

 

And use the garlic.  All of the garlic.

HOMEMADE GARLIC PICKLES

  • 1 large jar (16 oz) fitted with a lid, boil covered in water for 10 minutes then set out to air dry.  BE VERY CAREFUL!
  • 1/2 to 1 bulb of garlic, all of the cloves removed from the skin and smashed slightly
  • 1 large seedless cucumber, sliced very thin
  • 1/2 jar pickling spice
  • 1/4 cup sugar
  • apple cidar vinegar
  • water

After the prepping of the jar, cucumber, and garlic, layer as follows:  1/3 of the cucumber, 1/3 of the garlic, 1/3 of the sugar, 1/3 of the pickling spice.  Do that 3 times – the jar will be very full but that’s OK!  Pour in the apple cidar vinegar about 2/3 of the way up the side of the full jar.  Cover the rest with water.  Put the lid on and shake!  Leave in the fridge for about 7-10 days, shaking the jar a few times during that time.  Taste to make sure the spice and vinegar is where you want it.  Serve with sandwiches, burgers, salads, or just eat out of the jar!

When I was 17 I never saw myself as a DIY-er…but boy OH boy how times are a’changing! 😉

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Comments

    • Heather says

      hey Lauren – I haven’t tried it like that, so I can’t say for sure but it’s worth a shot! I think it would definitely make the vinegar flavor much more pungent that way though!

      Reply

  5. Rosewood says

    Try some Koolicles some time.

    One gallon jar of Dill pickles drained of their brine. Spilt the pickles and return to the jar. Dissolve two packages of cherry flavored Kool-Aid and one pound of sugar in the original pickle brine. Keep in the refrigerator for one week.

    Reply

  7. Jenn says

    I have wanted to do this for so long too but all the recipes I found were way too complicated. This one I think I can handle 😉 I love do-it-yourself stuff, especially when we’re trying to save money! I can’t wait to try this!

    Reply

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