What is it with taste buds?
Do they suddenly decide at a certain age to change their tactics and alter your preferences for different foods?
My taste bud ”changes” happened around the age of fifteen.
It was the humble pickle that would set my taste buds on this new ”sour and salty” romance.
I don't know what possessed me to actually try one (really try one-not just a little bite!) but the moment I did, I was in love.
- I loved the fresh crunch of the crisp cucumber.
- I loved the saltiness of the whole pickle.
- I loved the dill aroma.
- I tell you I was in love!
Up until now, it's been quite say to walk into a supermarket or specialised delicatessen and pick up a jar of pickled cucumbers.
My preference is for the miniature, whole pickles first and the slices second.
It's been a hit and miss affair finding a commercial pickle I like. There’s just too much added sugar in some of the varieties I've tried. And I don't know why I've never made them at home. I just think the whole preserving thing can seem a little scary.
So when I saw these tiny cucumbers on sale at the local fruit and veg shop, I just had to give the whole home made pickles thing a go!
These are very similar to the technique I use to make my quick jams. I make them up and consume them in a very short period (usually 5-7 days).
You can flavour your pickles with anything you like but I decided to go with the traditional dill. I've also added a little garlic, salt and pepper. White vinegar makes up the rest of the solution.
It's quite simple really. I fill the sterilized jars with the small cucumbers, add the spices and then fill up the remaining space with white vinegar. Pop it in the fridge and in four hours you’ll be biting into home made dill pickles.
For best results try them the next day but please eat them within a five day period.
Home Made Pickles Recipe
- 5-6 cucumbers, small ones, designed for pickling
- 1 tablespoon dill
- 2 tablespoons sea salt
- 1 teaspoon pepper
- 2 garlic cloves
- 2 cups white vinegar
- Clean and wash your cucumbers quite thoroughly. Once dried, place them length ways in a jar.
- Add the dill, salt, pepper and garlic gloves.
- Fill up the rest of the jar with the white vinegar.
- Seal and place in the fridge.
- This recipe is based on my "small-ish" jars used at home. If yours are larger or smaller, adjust accordingly.
- These are good to go at the four hour mark but the next day is better. Consume within 5 days
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul