Wednesday, July 6, 2011


Travis learned early on that when a sandwich comes with a pickle spear stealing it from me is a very bad idea. Lucky for both of us we have a ridiculous amount of cucumbers in our yard, leaving pickles a perfect solution. So I went venturing to find a recipe for homemade pickles, one that didn't require me to learn the art of canning just yet. Success. This recipe is from a local caterer and I will absolutely be making them again.


3 cups vinegar
3/4 cup sugar
2 tablespoons Kosher salt
2 teaspoons coarse ground black pepper
1 teaspoon dill seed
12 whole cloves
2 teaspoons crushed red pepper flakes
1 small white onion, thinly sliced
4 bay leaves
1 jalapeno, thinly sliced (I didn't include this and I think they came out with the perfect amount of spice)
fresh dill sprigs (optional)
8-9 kirby cucumbers, sliced 1/8" thick

1. Mix vinegar with sugar, salt, peppers, dill seeds, cloves, and bay leaves until sugar dissolves.

2. In a large jar, layer cucumbers, onion and jalapeno.  Pour vinegar solution over the cucumbers.  Refrigerate for at least four hours or overnight.


Mom and Dad said...

Great job Kelly, they look yummy!!

Anna said...

Those look delicious! You should try pickling grapes. Similar spices, maybe less jalapeno and more orange rind. Easy to make and tastes great!

Kelly + Travis said...

I've never heard of that one before! Grapes aren't exactly a common crop down here so they wouldn't be fresh :(

Randalle Moore said...

I fixed the pickles you gave us - using the above and they taste AMAZING...but yours look much better, because i used a wine vinegar, so they are a dark color...Lesson Learned! :) xxoo

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