Easiest Crunchy Pickles

Our whole family LOVES pickles. Slices, spears, as relish, or whole- no matter, they don’t last. I’ve been known to drink the juice.

But do you ever look at the ingredients in a jar of Vlasic? It’s not good. Polysorbate 80 (hello gut inflammation), yellow #5 (no need to explain this one), tons of sodium. So, to get the good ones (I love Grillos), you’re spending $7 a jar. OR, you can make them yourself for so cheap! I make a couple jars at a time, since they’re best after brining in the fridge for about a week. That way, there’s always a back up jar ready to go.

PICKLE INGREDIENTS

• 2(-ish) pounds of cucumbers (the little gherins

• garlic cloves, minced

• 2T mustard powder or mustard seeds

• 2T whole peppercorns

• handful of fresh or dried dill

  BRINE

• 1 cup water

• 1 cup vinegar (be sure to get pickling vinegar, not cleaning vinegar.)

• 2 T kosher salt

STEPS

• Slice cucumbers into the shape you want your pickles to be. Slices, spears, or leave them whole.

• In a saucepan, warm up the water, vinegar, and salt until the salt dissolves. Cool the liquid to room temp.

• While the brine cools, pack your jars in layers with the pickle ingredients.

• Pour the brine in the jars, covering everything completely.

• Place jars in the fridge for at least a week. Please note that these are not canned pickles; they need to stay in the fridge, not in the pantry or cellar with your bushels of wheat and wine. Making canned pickles is a different post.

TIP: You can use this same brine and pickling method for anything! Pickled jalapeños, red onions, veggies, pickled garlic, you name it!