Are you ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving more? Forget store-bought pickles; today, we're diving into the world of homemade goodness with a fantastic Mount Olive-inspired pickle recipe. This recipe is perfect for beginners, requiring minimal effort yet delivering maximum flavor. Get ready to experience the satisfying crunch and tangy zest of these homemade pickles, a delicious addition to any meal or snack. This easy recipe offers a quick dinner idea or a simple healthy meal option – ideal for homemade cooking enthusiasts of all levels. Let's get started!
Ingredients:
- 4 pounds pickling cucumbers (about 12-15 small cucumbers), scrubbed well
- 1 cup white vinegar
- 1 cup water
- 1/2 cup granulated sugar
- 2 tablespoons canning salt (not table salt)
- 2 tablespoons yellow mustard seeds
- 2 teaspoons celery seeds
- 1 teaspoon black peppercorns
- 2-3 cloves garlic, smashed
- 1 small red onion, thinly sliced (optional)
Instructions:
Step 1: Preparing the Cucumbers
Wash and scrub your cucumbers thoroughly. Trim off the blossom ends of each cucumber; this helps prevent bitterness. For smaller gherkin-style pickles, you can leave them whole. Larger cucumbers can be halved, quartered, or sliced depending on preference.
Step 2: Creating the Brine
In a medium saucepan, combine the vinegar, water, sugar, and canning salt. Bring the mixture to a boil over medium-high heat, stirring until the sugar and salt are completely dissolved. This creates the pickling brine, which is the key to achieving that perfect tangy flavor.
Step 3: Packing the Jars
While the brine is heating, pack your prepared cucumbers, mustard seeds, celery seeds, peppercorns, garlic, and red onion (if using) into clean, sterilized canning jars. Leave about ½ inch of headspace at the top of each jar.
Step 4: Pouring the Brine
Carefully pour the boiling brine over the cucumbers in the jars, leaving that ½ inch headspace. Use a clean utensil to remove any air bubbles that may have formed. Wipe the jar rims clean with a damp cloth.
Step 5: Sealing and Processing
Place the lids and rings on the jars, tightening them fingertip tight. Process the jars in a boiling water bath for 10 minutes (for pints) or 15 minutes (for quarts). This ensures proper sealing and prevents spoilage. Carefully remove the jars and let them cool completely. You should hear a satisfying “pop” as the jars seal.
Tips for Success:
- Use pickling cucumbers – these have a firmer texture and are less likely to become mushy during pickling.
- Don't use table salt; canning salt is crucial for proper pickling.
- Ensure your jars are thoroughly sterilized to prevent contamination.
- Allow the pickles to cure in the refrigerator for at least 2 weeks for the best flavor development. They will continue to improve in flavor over time.
Variations:
- Add other spices like dill, turmeric, or red pepper flakes for a different flavor profile.
- Experiment with different types of onions – sweet onions or shallots can add a delightful twist.
- Try adding fresh herbs such as dill or thyme.
Nutritional Information (per serving, approximate):
- Calories: Approximately 20-30
- Sodium: High due to salt content
- Carbohydrates: Low
Enjoy your homemade Mount Olive-style pickles! They're a delicious and refreshing addition to sandwiches, salads, or enjoyed straight from the jar. These homemade, healthy meals are easy to prepare and always a crowd-pleaser – a fantastic addition to your repertoire of best recipes. Remember to store your pickles in a cool, dark place for optimal flavor and longevity.