Homemade Sliced Pickle Recipe
PIN IT!Hi y’all! Anyone else less than enthused about Monday’s decision to show up this week? I’d be happy if it just saw its shadow or something and we had a longer weekend. Wouldn’t you say? Either way, I had a fabulous weekend. And the only redeeming quality of this Monday (thus far) is this jar of deliciousness right in front of you.
PICKLES!!!! It’s not the prettiest of photos, but y’all, pickles don’t take sexy photos. I mean, how can they? Either way, I absolutely LOVE pickles. You’d think I was a pregnant woman with how many of these salty, tangy things I eat on a daily basis. I just can’t help it.
Oh, and I’m going relay just a little bit of information to you. Homemade pickles trump store-bought pickles any day of the week. Mine are still pickling (they are supposed to sit in their juices for a few weeks) but I did succumb to my cravings and try one. Not quite finished (wasn’t crunchy enough) but the flavor was out of the world. So tangy, yet still so fresh and flavorful. The addition of the peppers and onions really give it a whole new level of delicious.
I’ll be honest, I’ve just never been this excited for a food to be finished doing its thang in my entire life. My mouth literally waters every single time I see these delectable pickles pickling in their fancy little mason jars when I open the fridge.
I wish these pickles took better photos. But alas, I’m going to show you just how I made these not-photogenic, yet still equally as delicious pickles. With just the cutest little cucumbers you’ve ever seen.
So cute right? I almost didn’t want to slice them up into little pieces because of how adorable they are. But my love for pickles is a bit stronger than my admiration of tiny vegetables. So I chopped them up and dumped them in tangy vinegar to pickle to perfection.
Okay enough of me raving about these perfect pickles. Why not just tell y’all how to make your very own batch? So then you can rave about them and sneak bites even though they aren’t ready? Just me? Okay. Fair enough.
Homemade sliced pickles
CLICK HERE FOR THE PRINTABLE VERSION OF THIS RECIPE.
Yields 2 pints of pickles.
Prep time: 10 minutes
Pickling time: 2 – 3 weeks
Ingredients:
- 3 cups of sliced mini cucumbers
- 3/4 cup sugar
- 1 medium onion, sliced
- 1 yellow pepper, sliced
- 1/2 cup white wine vinegar
- Salt and pepper
Directions:
- In a medium size sauce pan, heat sugar, salt and pepper and vinegar over medium high heat until sugar dissolves, about 6 – 8 minutes. Remove from heat.
- Mix cucumbers, onion and pepper. Pour vinegar over the vegetables and toss with salt and pepper. Pour mixture into 2 sterile pint-size mason jars and refrigerate for 2 – 3 weeks, or until tangy and crisp.
Nutritional information per 1/4 cup:
Calories: 80
Fat: 0 grams
Carbohydrates: 20 grams
Fiber: 0.7 grams
Protein: 0.25 grams
Weight Watchers Points: 2
Claire
Tags:cucumber recipe, homemade pickle recipe, homemade pickles recipe, pickle recipe, pickle recipes
Your homestyle pickles look gorgeous - I'm not pregnant but I would eat them all day too! ;-).
www.inspirededibles.ca
I've never canned before. I have Ball Jars, but I'm not sure how to sterlize them. I don't have the big box they came in to refer to. Let me know if you have any suggestions! Thanks!