Pickles are awesome. One of my besties loves pickles so much she dressed up as one for Halloween last year. For the last two years we've tried growing pickling cucumbers in our school garden with the purpose of learning to pickle cucumbers with our students, as well as learning more about pickling. So far those cukes haven't been successful so when I saw a bunch of fresh pickling cukes at my local farmers market, I decided it was time to try again.
Pickles make a great addition to any meal or event, even a DIY wedding. They are inexpensive to make, you can make a lot in a small amount of time (this recipe took me 15 minutes) and you can customize your pickling brine. Best of all, you can make pickles right in the fridge and you don't have to turn the stove on.
Step 1: Ingredients
-3 Pickling cucumbers
-2 cups white vinegar
-3/4 cup rice vinegar
-1 1/4 cup water
-1/2 cup sugar (to taste)
-1/2 thin sliced red onion
-1 garlic clove, mashed
-1 tsp celery seeds
-1/4 to 1/2 cup Sriracha (to taste)
-1 tsp Kosher Salt
*This recipe makes 32oz of pickling brine*
Step 2: Prep
In a large bowl or large measuring cup, mix the vinegars and water. You might have to play with the ratios a bit to meet your preferences.
Slice your onion and jalapenos into thin slices and mash your garlic with your knife. Add the vegetables to the bowl with brine and then add your celery seed, salt, sugar, and Sriracha.
Step 3: Pickling
Wash and slice your pickling cucumbers to your preference. I decided to go with sticks since I was using a larger container.
Put the pickling cukes into your container and pour the brine over your pickles.
Cover tightly and set in fridge. The pickles will be good to go in a couple days and should keep up to 2-3 months in an airtight container.