Hey there. Remember me? I’ve been super sporadic lately, and all I can say is that it’s been a combination of many things. Like that great Sister Hazel song, life got in the way (coolness points to you if you know that song).
So I’m back and talking about my favourite thing ever – pickles!! I freaking love dill pickles. Not the sweet disgustingly relish-like pickles, but the crispy classic vinegary and tongue bustingly salty dill pickles. It is literally the only food that makes my mouth actually water, and I’ve been known to drink the pickling juice after I’ve eaten at least a few whole pickles in one serving. I don’t even care if you judge me right now.
Pickles don’t last long in my house so I tend to limit how many jars I pick up, since I don’t want a body made of sodium nor do I wanna be known as that weird smelling girl at work. But the pull is so powerful that I had to actually stop writing this post and go eat 3. And then another one just to make sure. 😦
I’ve always toyed with the idea of making my own pickles, but always decided against because nothing cold be as perfect as Heinz or Vlasic. However, I’ve been on a condiment kick lately, and I thought that if I didn’t think of it strictly as pickles, maybe I might discover a really nice pickle-adjacent alternative. It all came together when my friend Kevin decided that he would turn his pickling hobby into a business and started selling flavor infused vinegar. I tried his Garlic infused and Wiri Wiri pepper infused vinegar to pickle my cucumbers. This recipe is pretty simple to put together, and the new mason jars that I have been calling out to me. Don’t worry, I listened.
Pickled Cucumbers 2 Ways
Garlic Pickled Cucumbers
2 medium Cucumbers
1 tbsp Dried Dill
1/2 tbsp whole Peppercorns
1/2 tbsp whole Mustard Seed
1 tbsp Salt
3/4 cup Garlic infused Vinegar
Triple Heat Cucumbers
2 medium Cucumbers
1/2 tbsp Dried Dill
1 tbsp White Sugar
1 tbsp whole Peppercorns
1 tsp Red Pepper flakes
3/4 cup Wiri wiri Pepper infused Vinegar
Cut cucumbers as preferred – spears or slices. Place all ingredients except for water in a clean mason jar. Add enough water to cover the cucumbers. Shake well to dissolve salt / sugar. Refrigerate for at least 2-4 hours.
This should stay in the fridge for about 8 months to 1 year.
My crisper drawer seems to be mad at me since it’s been freezing my vegetables, no matter what I do. When they thaw out, they end up pretty sad and soggy, so RIP to the 7 Cucumbers I had set aside.
Also, just a callback to the title of this post – we all know that rhyme, right? Well, I speak pretty quickly. If you know me, you know that. I also write the way I speak, so I feel sometimes that you can get a sense of my speech habits based on my run on sentences and use of punctuation. When I was younger, I had severe stuttering issues and worked with a speech therapist to train my mouth to move as quickly as my brain. One of the exercises? To practice that Peter Piper rhyme. I got so good at it that for years, it became my go to trick to impress people, similar to the way that others can do cartwheels, magic tricks or flip their eyelids inside out (that is so ridiculously gross by the way). I can still dust that rhyme off and beat anyone in a rhyme race, so bring it on!
Anyways, so have a productive week, and you’ll see me back here on Friday. I’ll be commenting and linking up again with my gals at Fiesta Friday as well as a few other parties I’ve recently joined, like In My Kitchen. Seriously, where did this month go?