Pickles are so easy, and these two recipes will have you making them again and again. I always have a jar of the sliced pickles in my fridge and the fermented ones are like the ones I miss from Gus’ in the city.
The first one is so simple, you’ll think it’s a joke, but it makes great pickles fast. You’ll find a jar of them hanging out in my fridge all the time.
- 3-4 small pickling cucumbers, sliced about 1/8” thick
- ½ cup white vinegar
- 1 scant tablespoon kosher salt (Diamond Crystal)
- 2-3 sprigs fresh dill
- 1-2 cloves garlic (optional), lightly smashed
- Pinch of red pepper flakes (optional)
Put all the ingredients in a quart Ball jar, cover it and give it a good shake. Put the jar in the front of the refrigerator. Every time you open the fridge, give the jar a shake. Pickles should be good after 2 hours, but I usually let mine sit overnight. They last for a while and are great on burgers and sandwiches.
The other was a recipe for half-sours that I found on Fine Cooking. It was pretty simple, just requiring a little patience (something not normally on my top-ten list of attributes) to let them sit and become pickles.
Now that I have my kits from Kraut Source, this recipe is almost as foolproof as the other. I’ll usually let them sit for about 2 weeks in a cool dark place (for some reason, under my guest bathroom sink seems to work well), taste them and then cover and refrigerate.
This makes pickles closer to those classic sour pickles and you can control how “sour” you want them to be.
These are very different but both really good and easy pickles to make, so give them a try and let me know in the comments what you thought.