Tuesday, February 15, 2011

Pickled Cucumbers

1 cup apple cider vinegar (I like Bragg, but you can use umeboshi vinegar or brown rice vinegar--really any kind you like!)
1/2 cup water
2-3 tbps of pickling spices
2 cucumbers, quartered lengthwise or diced-coined size

In a medium saucier, bring vinegar and water to a boil and then remove from heat.  In a mason jar (1 qrt or so), fill with the pickling spices and cut cucumbers and pour the hot brine over the pickles.    At this point you can seal it with a lid and  and refrigerate for at least 24 hours or up to a few weeks OR I cover it with a cheesecloth and rubber band and let it sit on my counter to ferment for about 24 hours and then I refrigereate it with the lid--though, you can let it sit on your counter for up to 3 days.

The pickles need air to ferment, that is why I use a cheesecloth.  Pickles are so good for your body as they aid in digestion.* (The Kind Life)

*I was watching Rachel Ray's show and she had all the ingredients on hand for a salty version of pickles... so if you would prefer this, try these ingredients (which are mostly in a pickling spice container):
3 cloves garlic, crushed or halved
A few fresh bay leaves
A small handful of fresh dill
1 Fresno pepper
1/4 red onion, chopped or sliced
A few black peppercorns
1 1/2 teaspoons mustard seed, half a palmful
1 1/2 teaspoons coriander seeds, half a palmful


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