Lets face it. If you're like me then fermentation is kind of an intimidating thing, and raw pickling is basically the same thing.
I've spent hours online looking at pickling recipes, trying to make heads and tails of most of them, and the rest are just way too confusing or vague --- I can't help that I'm a simple girl! One sunny morning not too long ago, I got out of bed and made my way down to the Tuesday Farmers Market. The Pickles were calling to me you guys! They were everywhere! I finally gave in and purchased a bag of pickling cucumbers and embarked on my very first no-nonsense pickles. These can be made in twenty four hours, they're crunchy, salty, and just yum-yum-yummy! Please feel free to bug me if I've confused you on any of the following steps, as I'm going to try to be as specific as possible!
24 hour Pickles
Prep your Pickling Cucumbers:
I used 9 Pickling Cucumbers and sliced them each into 1/4 inch thick rounds.
JARS and Figuring out how much WATER you need:
I used 4 wide mouthed glass jars with lids. It's veryvery important that your jars are SUPER clean, and also that each lid screws on very tight.
WATER: Here's the tricky part. You want to be sure that your water covers your pickles by at least 2 inches. You also want to be sure that there is at least 1 inch of air between your water line and the lid of your jar - this is important because sometimes fermented veggies will expand, and you don't want to make a big mess now do ya?
This is the best way to assess how much water you will need:
- Place your sliced Pickling Cucumbers into your jar(s)
- Proceed to use a measuring cup and pour water over your Cucumbers. When your water has reached the "2 inches above" mark you should know how much water you will need!
For my 9 Cucumbers I ended up using 6 cups of water.
Making your Quick Pickling Brine:
Combine the following in a blender -
For each 1 and 1/2 CUP Water you will need to add:
2 Tbsp Apple Cider Vinegar
1 (heaping) Tbsp Sea Salt
Blend your Vinegar + Salt water for at least a minute, making sure that the salt has completely dissolved.
Proceed to evenly pour your Water into the jars containing your sliced Pickles.
From here you get to move on to seasoning your brine!
Seasoning your Brine:
There's no rules here, only suggestions - so if you have a favorite blend of herbs/spices you'd like to use then by all means - go for it!! Here's what I used (I plan on experimenting a lot with different flavor blends in the future)...
For each 1 and 1/2 CUP Water:
1 tsp dried Dillweed
1 tsp Mustard Seed
1/2 tsp Coriander
1/2 tsp dried Tarragon
Combine your herbs/spices in with your Brine and Pickles. Proceed to place the lids on your jars and shake-shake-shake! Get all of those spices moved around!
Yay! Look at those pretty Pickles...almost finished with the work.
Alright, now lets review:
You've sliced your Cucumbers all purdy-like
You've made the proper amount of Brine and poured it over the Cucumbers
You've spiced your Brine and shook it up all nice and fancy...
What's left???....(from here it's just too easy!)
UNSCREW your Pickle Jars, leaving the lids loosely sitting on top, not completely off though...
If it's a nice sunshiney day outside you can opt to place your jars out in the sunshine for 3 to 5 hours. If it's not sunny in your town then I totally empathize - it's not going to make that big of a difference here. If you don't place your jars in the sun then you can simply set them in a corner of your kitchen and *gasp* walk away!
Revisit your Pickles precisely 24 hours later...screw the lids of your jars on nice and tight. Put your Pickles into your fridge and keep them there until you're ready to eat them!!
Do the happy Crunchy Pickle Dance!
You just made your very own 24 hour Pickles!
These tasty little buggers will keep for at least 1 to 2 months after making them...that is, if you haven't eaten them all ready.
Thanks you guys!!