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  • Writer's pictureLo-go-cook

Pickle Party!

Updated: Apr 5, 2020

Using this simple 3-2-1 ratio, you can pickle to your heart's desire!

3-2-1 Pickles

Cook time: 2 minutes. Prep time: 5 minutes. Inactive prep: 2 hours. Yields: 4 cups pickles.


2 cups water

1 cup vinegar

1/2 cup sugar

1 tablespoon salt

5-6 thinly sliced Persian cucumbers

For Dill Pickles

A bunch of fresh dill

2 cloves crushed garlic


1 small dried chili or pinch of crushed red pepper

2 teaspoons mustard seeds

2 teaspoons coriander seeds


1. Thinly slice the Persian cucumbers using a knife or mandolin. Place into a glass jar or bowl, packed with dill.

2. In a medium sauce pan, add water, vinegar, sugar, salt, and all aromatics (except the dill).

3. Cook over medium heat, stirring to dissolve the sugar and salt. Bring up to a boil.

4. Once boiling, remove the pan from the heat and pour over the cucumbers and dill. Cover and refrigerate for at least 2 hours to chill throughout.


  • You can pickle anything; try carrots, beets, fennel, kohlrabi, radishes, mushrooms, even hard boiled eggs!

  • Mix up your aromatics; try star anise, cinnamon, fennel, clove, and peppercorns for a Chinese five-spice pickle.

  • Or keep it simple with bay leaf and pepper corns. Have fun!

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