The Quickest Homemade Pickles Recipe, 48 Hours Only!
Pickles is an easy food to make and you can use this food for any purpose. In regular recipe you need a long time to make pickles until ‘pickled’, but I will give you a trick how to make quickest homemade pickles.
Don’t worry about the taste, because these pickles are tangy anda refreshing, nice and crisp, and ofcourse offer you garden-fresh flavor. The most important thing is I will use a simple ingredients in this rescipe.
So, here we go!
The Quickest Homemade Pickles Recipe
Per Quart Jar You Will Need:
- 1 cup of water.
- 1 cup of vinegar or you can use apple cider.
- 1 tablespoon sea salt.
- 1 tablespoon sugar, it will be better if you use organic sugar.
- 4 to 6 cucumbers depending on the size.
- 2 cloves garlic.
- 3 hads of fresh dill or 1 tablespoon of dried dill seeds.
- 1 tablespoon yellow mustard seeds.
- ½ teaspoon black peppercorns.
- 1 bay leaf.
How to Make Quickest Homemade Pickles Recipe
- Combine water, vinegar, salt, and sugar in a small saucepan. Bring to simmer and stir until the salt dan sugar dissolved. Remove from the heat and let it cool.
- Trim the blossom from the cucumbers. Cut the larger into spars.
- In clean and steril 1-qurt jar, combine the garlic, dill, murtard seeds, peppercorns, and bay leaf.
- Pack the cucumbers on top. Fill the jar the rest of the way with brine, taking care to cover the cucumbers completely.
- Cap tightly and shake well. Referigerate the jar and the pickles can be eaten after 48 hours.
- These pickles will last about 3 months, but the garlic flavor will intensify and the pickles will increase in spicinsess the longer they stored in referigerator.
It’s easy, isn’t it? So, let’s recook this quickes homemade pickles recipe and tag me on instagram @kiki_komalia.