Aviator Eats: Pickles

May 12, 2020 Author Eliot Podgorsky

Aviator Eats: Pickles & Pickling Liquid

Pickling is a fantastic way to extend the shelf life of vegetables straight from the supermarket or that have gone unused in your fridge and may soon be turning. From burgers, sandwiches, and cheese plates, and more. Beyond just cucumbers, many other vegetables hold up well and you can use the pickling liquid for peppers, cauliflower, onions, fennel, and more.

Ingredients

2-4 cucumbers (between 1-2 pounds, traditionally Persian or Kirby are used but any type works)
1 cup apple cider vinegar
1 cup of water
1 1/2 tablespoons salt
4 cloves garlic, smashed or sliced

Optional But Recommended Seasonings

Red pepper flakes – 1/2 to 1 teaspoon
Dill seeds – 2 to 3 teaspoons | fresh dill can also be used
Black Peppercorns – 1 to 2 teaspoons

Other Excellent Seasoning Options

Jalapenos
Cilantro
Cumin seeds or powder
Fennel seeds or powder
Yellow mustard seeds or powder
Cayenne pepper
Sumac

Equipment

Wide mouth mason jars – it is strongly recommended to sanitize the jars by boiling the jars and lids in boiling water for at least 5 minutes. We prefer to use a one-quart jar for this recipe.

Recipe

Slice cucumbers into round slices or spears. We recommend a mandolin for round slices.
Place the cucumbers and garlic in jars. Fill the jar up as much as possible without smashing the cucumbers.
Combine liquids and seasonings in a saucepan and bring to a boil.
Pour the pickling liquid into the jar(s). Once the jars are cool to the touch they can be placed in the fridge or stored in a cool dry place until opened. You may have leftover pickling liquid

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