Aviator Eats: PicklesMay 12, 2020
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.
- 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
- Cumin seeds or powder
- Fennel seeds or powder
- Yellow mustard seeds or powder
- Cayenne pepper
- 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.
- 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
- The pickling brine is a great marinade for chicken when you finish the pickles
- You can make a cold brine by reusing the brine after you finish the pickles
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