When I was a kid, whenever we went to the movies, we’d go to a diner next to the theater for dinner. Instead of putting a bowl of bread on the table, they would come with the most delicious, crunchy pickles, and I would fight my brother and sister for the last pickle in the bowl. This recipe is based on those beloved childhood pickles! These Half Sour Refrigerator Pickles are great on top of burgers, eaten as a snack, or they’re delicious when added to potato salad, tuna salad, and homemade egg salad. Making pickles is a fun and easy way to preserve the bounty of your garden or local farmer’s market. Also, homemade pickles are tastier than anything you can buy in a store. Once you know how to make them, you can customize the recipe to your taste.
For Crunchy Pickles
Pickling cucumbers are naturally high in water, and as cucumbers lose moisture during the pickling process, they become crisper. Add Pickle Crisp granules (paid link) to the pickling mixture for extra crunch. Salt: For this recipe, you can use kosher, sea salt, or pickling salt, which is a fine-grained salt that doesn’t contain any additives. You can find it at most grocery stores or online. Water: If you live in a place with very hard water, you’ll need to use distilled or filtered water for this recipe because the chlorine and minerals in tap water can interfere with the pickling process. Corriander Seeds: Whole coriander seeds are best. Check the date for freshness to ensure the best possible flavor. Peppercorns: I use a mixture of different peppercorns, but you can use just one type if you prefer. Dill: I like to use fresh dill, but you can also use dried if it’s all you can get. Mustard seeds: Use whole mustard seeds. Be sure to check the use-by date for the best possible flavor. Pickle Crisp Granules: This is an optional ingredient, but it helps the pickles maintain their crunch. You can find it at most grocery stores or online. Garlic: Use 4 to 6 garlic cloves. No need to peel them, just crush them slightly and throw them in whole.
Step By Step Instructions
Wash your cucumbers with cold water. Dissolve your salt and Pickle Crisp Granulesin in the water and set aside. Crush half the coriander, mustard, and peppercorns using a mortar and pestle. You don’t have to grind them down; just crush them so they release flavor into the brine. Add the cucumbers to a half-gallon jar. If you have trouble fitting them, you can slice or quarter some of the cucumbers to fit them better. Add the garlic, ground spices, dill, and bay leaves, then pour the salt water mixture. Add enough water until the cucumbers are completely covered in water. If you have water left after filling the jar, you can disregard it. Add the remaining mustard & coriander seeds and peppercorns to the jar. Seal the jar and put it in the refrigerator for at least 4 days before serving. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
