I’ve got a pickle, I’ve got a pickle, I’ve got a…..yeah, that’s been in my head since the first cucumber slice. Perhaps the only downside to this little homemade adventure.
So did you know how easy these things are to make?! I had no clue. I see something that has to do with jars and I freak. Hence why canning and I have not yet rendezvoused. In fact, even after slicing and throwing everything into the jar on Tuesday to chill out overnight, I was still freaked about tasting them yesterday. There’s something about soaking a vegetable in the same liquid I use to un-clog my coffee maker from calcium deposits that just seems gross. Right? When it can be used as a cleaning agent, it just seems logical that it shouldn’t be eaten. Maybe that’s just me.
Honestly, these were a total fly by the seat of my pants (dumbest saying ever, I mean whose pants have seats and how the hell are they flying?) kind of thing. Peppercorns and anise seeds sounded about right for flavor. Garlic was a must. And then I got crazy and threw some basil in there too. Woooah. Ratio wise, I measured things, but I had no rhyme or reason for the amounts of vinegar and water I used.
And guess what?
These puppies were crisp, tangy and perfectly spicy when I pulled them out 12 hours later.
It seriously could not be any easier. I have a feeling these are one of those “hard to mess up” kind of things but I prefer to think that my combination is just that awesome and ignore that.
- 2 small (kirby) cucumbers, thinly sliced
- ¾ cup white distilled vinegar
- 1½ cup water
- 1 tablespoon kosher salt
- 2 cloves garlic, smashed and roughly chopped
- 2 tablespoons basil, chopped
- 1½ tablespoons whole black peppercorns
- 1 bay leaf
- ½ teaspoon anise seeds
- Combine vinegar and salt in a small bowl, whisk together.
- In a large mason jar, add cucumber slices.
- Add garlic, basil, peppercorns, anise seeds and bay leaf.
- Pour in vinegar and salt mixture and then top with water to cover.
- Close lid and refrigerate for at least 8 hours before eating.