These simple homemade pickles are ready in just hours. Learn how to make pickles at home instead of buying them at the store.
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 pickle making adventure.
So did you know how easy it is to make pickles?! 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 (aka white vinegar) 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.
Ingredients To Make Pickles
- anise seeds
- fresh herbs (optional)
- canning jars
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 simple homemade pickles were crisp, tangy and perfectly spicy when I pulled them out 12 hours later.
You can pickle lots of things like blueberries in this pickled blueberry panzanella salad, or mushrooms in this balsamic pickled mushroom crostini and even fruit like pineapple in this spicy pickled pineapple but nothing is as simple and perfect for a snack like a simple homemade pickle.
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.
And if you’re into homemade pickles, make sure to check out my post on How to Ferment Vegetables too. Love the probiotic boost they bring to my diet and they’re just as simple to make!
- 2 small (kirby) cucumbers, thinly sliced
- 3/4 cup white distilled vinegar
- 1 1/2 cup water
- 1 tablespoon kosher salt
- 2 cloves garlic, smashed and roughly chopped
- 2 tablespoons basil, chopped
- 1 1/2 tablespoons whole black peppercorns
- 1 bay leaf
- 1/2 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.