Pickled pickles

This week, I made the most basic pickled recipe — pickles!

I love dill pickles but never thought to make them because the traditional canning process is so labor intensive. But as I researched other recipes for this blog, I saw there were lots of easy pickle recipes out there.

I immediately wanted to make them because while I like pickles, I don’t like cucumbers, and I’ve never really understood what changes the flavor so drastically.

Well, I found out. The answer is apple cider vinegar, dill and garlic.

Here’s an easy refrigerator pickle recipe.

Put 2 cups of water and 1/2 cup of apple cider vinegar into a mason. Then add one clove of garlic, 2 tbls salt, a bay leaf and 5 or 6 sprigs of dill. You can also add red pepper flakes if you like your pickles spicy. Then add small cucumbers (like Persian or English cucumbers) to the jar. Put the whole thing in the fridge, and two days later you’ll have pickles.


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