Updated: Apr 6, 2020
Using this simple 3-2-1 ratio, you can pickle to your heart's desire!
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!