Looking to reduce salt in your diet? Here's a great pickle recipe with crunchy freshness. This pickle recipe takes ten minutes to prepare and one day to cold cure are a delicious alternative to the current briny store offerings. Start with a clean kosher pickle jar. You can buy new or clean a used jar by washing it in the long-hot cycle of your dishwasher.
1 cup Light-colored Vinegar – your favorite rice, wine, or apple. I use raw apple cider vinegar.
16 oz Persian Cucumbers or English Cucumbers—cut length wise, enough to fill jar
2 Tbsp Pickling Spices
1 Tsp Peppercorn Whole (optional)
2-3 Tbsp Agave Syrup or Honey—pickles move from dill to sweet as you increase syrup
1 Sprig Fresh Dill
Optional Flavors use 1-3 Tsp to taste:
Red Pepper Flakes
Fresh Garlic sliced thin
Fresh Jalapeño sliced thin
Fresh Bell Peppers
Sliced Celery if you really miss the salt
Mix syrup, vinegar, and spices in a bowl and set aside. Cut up your vegetables. Pack your jar with the cut cucumbers, dill and optional flavorings. Stir the bowl of liquids and pour into the jar to fill. Scrape in any leftover spices. If the jar is not completely filled, add water. Close the jar with a lid. Rock the jar back and forth to insure the ingredients blend. IMPORTANT—Use a marker and put the date you made the pickles on the jar. Move immediately to the refrigerator. It takes twenty-four hours for the cucumbers to turn into pickles.
Don’t get discourage if the pickles are not perfect the first time. It takes a few tries to the flavor exactly the way you like them.
Pickles will last about three weeks in the refrigerator. In our house the pickles are usually eaten in a week. Make sure you throw away uneaten at the end of three weeks.