by Erika Hanson
We made pickles. We made them in the gym. We also got groups. Next, we aded [sic] garlic, vinegar, dill, peppercorn, ad salt. Finally, we shook the jar multipule [sic] times and let the cucumbers sit. They tasted great!
This is all you need to make your own.
- 1 quart jar with a metal (or plastic) lid
- 2-3 pickling cucumbers (as many as you can fit in the jar)
- 5 sprigs of fresh dill (or 1 tsp dry dill)
- 2-4 cloves of garlic crushed and minced – do to taste, we use 3
- 3 Tbsp white vinegar
- 1/2 – 1 Tbsp kosher salt to taste (I use 3/4 Tbsp)
- distilled or spring water (enough to top off jar)
- 20 black pepper corns (optional)
Don’t limit yourself to pickled cucumbers; use this recipe with just about any vegetable. We leave the dill out and use it for okra, bell peppers, and more. Adjust the spices and be creative – there are so many possibilities!