June 23, 2013
30 min or less active, 30 min or less total, appetizer, condiment, gluten-free, misc, side, summer, vegan
Kirby cucumbers, the pickling ones, are in full season so I thought I'd try my hand at homemade pickles. They are twice 'dill-ed' with both dill seed and fresh dill, and packed with a mild vinegar-garlic-pepper brine. Perfect for snacking out of the jar or sliced on your favorite sandwich. These take a week in the fridge, but if you want faster pickles, slice them before they go in the jar. I found that the fridge was far superior to processing the jars in a hot bath. The pickles were brighter and crisper.
Servings: 1 pickle (makes about 30 whole pickles)
Time: About 15 minutes active; 30 minutes total (plus one week to brine)
Price: About $10.00 total; $0.33 per pickle
Nutrition (per serving):
Calories: 10.3
Protein: 0.42g
Fat: 0g
Saturated fat: 0g
Carbohydrates: 2.6g
Fiber: 0.46
Sodium: 466.4mg
Cholesterol: 0mg
High In:
Good Source:
Low In:
How long will these keep?