I don't know about you , but I'm a huge pickle fan and believe it or not , they're way easier to make homemade than you may have thought .
I'm gonna show you how to make two different kinds .
So you can load up your favorite sandwich or cheeseburger .
Sound good .
Let's cook to start .
You have to sterilize the mason jars that you've just purchased and no , you can't just wash them in the dishwasher .
So go ahead and go over to your sink and in some very hot water .
And of course , using some soap , you want to scrub the insides and outsides of the jars very , very well .
Please take time to do this .
Do not shortcut it .
Give it a good rinse , set it to the side .
And in addition to this , also , the lids and outer bands need a really good scrubbing as well .
So again , take the time to do all of these little parts of cleaning up these mason jars , set it to the side .
And then in the meantime , what we're gonna do is add a gigantic pot right to our cooktop .
We're gonna fill it up with water about three quarters of the way it needs to be deep enough to be able to submerge these jars completely by a few inches .
So make sure there's plenty of water in there .
Now , go ahead and set in a rack or if you have a calendar that fits in there .
Fantastic and simply add your jars submerge them completely .
Make sure they're full of water .
Crank that heat on high because we need to bring this to a boil .
But this is great timing because in a separate pot , go ahead and add in a little bit of water because we now need to sterilize the lids .
Add those in there .
We're gonna crank the heat onto high and we're gonna bring it to a boil once it is boiling , go ahead and turn the heat down and simmer it for about 10 minutes .
Take it off the burner .
Go over to a very , very clean towel and I like to face them sort of rubber seal side up , spread them out , let them dry out .
Now , head back over to that gigantic pot .
You can see that it's got a nice boil .
We're gonna let it boil for 10 total minutes at this point .
Go ahead and remove your colander or rack using some tongs .
Or if you have the mason jar tongs that's cool , too , dump out the water .
And then what we're gonna do is go right back over to where those lids are and simply place them there .
Let them dry out a little bit .
They are gonna be hot .
So please do not grab them with your fingers or you're gonna be cursing at me .
Now , this is great timing because let's go over to our pickles .
We've got a few different varieties here .
One is a simple pickling pickle known as a Curby .
It's a small version of a normal cucumber that you would grow in your backyard .
They're nice and short .
Got a nice tough skin on the outside , gonna be perfect for pickling .
Now , the ones that I personally like to use are the Persian cucumbers .
These are like mini English or hothouse cucumbers .
Love the flavor .
Great crisp .
The skin isn't as thick as the other ones , but that's OK .
That means it's gonna absorb a ton of flavor and very quickly .
So simply cut off the ends of whatever cucumbers you decide to use because we want them to fit into the jar that we're gonna put them in .
And by the way , we're using 16 ounce jars .
Go ahead and shove those in there , get them packed up tight now because these first ones are gonna be dill pickles .
I'm gonna add in some fresh sprigs of dill and then using some chopsticks or even just a wooden skewer , just jam it in there .
We wanna make sure that the dill is going on all sides for the other cucumbers .
I'm just gonna simply make spears this part .
Think about all the different cuts of pickles that you eat from the grocery store .
So there's those simple chips that go on burgers which are really just a very thin slice .
You've got those longer sandwich style pickles that I absolutely love .
Load them up in jars .
The same thing .
Put dill in them all around the outsides , jam them in there .
It's gonna provide a ton of awesome flavor .
Now , for the brine , I'm gonna add a pot to the top .
No , it's green just because it's green .
Not because I'm making pickles .
Go ahead and add in some water .
Some white vinegar .
This is just a simple distilled vinegar .
Don't go overboard and spend too much money with this .
Some finally minced garlic .
I'm gonna use a ton because it's really gonna add a lot of great flavor .
Some crushed red pepper flakes for a little bit of zest in here .
Next , I'm gonna be using sea salt .
I highly recommend using sea salt over any salt out there .
We're gonna bring it to a boil or until the salt has dissolved .
Give it a whisk .
Make sure everything is completely incorporated .
And at this point , we're heading right back over to where our pickles are and then using a ladle or if you have a funnel .
Start ladling in some of that brine .
The goal here is to completely cover the pickles .
So add enough brine in there and you may even need to jam some of the other flavors in there , like the garlic and the crushed red pepper flake .
So again , using a chopstick or a wooden skewer , sort of mix everything around and you can even wait a few minutes and come back maybe after 10 or 15 minutes of them sitting there and mix them up .
And if those pickles are still hanging out of the top , op , put a little quarter cup , measuring cup in there , seems to submerge them perfectly and it's the right size that fits in there .
Now we've got all of our amazing dill garlic pickles .
It's gonna take about 60 minutes for these to completely cool down to room temperature .
These ones are my favorite , but these next ones have started to grow on me and they're bread and butter pickles and just like the other ones , slice them .
However you'd like , I always seem to see ones that are chips or those long sandwich style pickles when it comes to these , jam them into the jar , just like in the other ones .
And now for this brine , it's a little bit different .
Same pot .
Yes , I washed it .
Hit it with some vinegar .
This is all vinegar based on this one .
Some apple cider vinegar .
It's gonna provide a lot of great flavor and of course some color to these bread and butter pickles .
Next , we're going to pour in some sugar .
This is where that delicious sweetness comes from in these pickles .
Now , for some more aromatic and flavorings .
Some thinly sliced yellow onions , some garlic for a little kick , some salt because of course , we need to season everything up next .
We're gonna add in some mustard seeds because , well , they have mustard seeds , some celery seed maybe because I'm from Chicago .
I don't know .
Turmeric color and great flavor .
Last but not least .
Some whole cloves , bring it to a boil , make sure the sugar and the salt are completely dissolved .
Give it a whisk , combine all those ingredients .
Now , what we're gonna do is head back over to the countertop where the pickles are and using a ladle just like before .
Go ahead and pour all that delicious brine all over it .
It smells amazing you guys , seriously .
This thing is calling my name for a sandwich .
However , when it comes to these , you've got a lot of onions and bigger ingredients and they're not just spices .
So jam them in there , mix them around .
You may need to do it a little more vigorously than the ones at the dill pickles because , well , you're kind of moving a lot of ingredients around and that's just what you have to do .
And then if you wanted to can it , so it lasts a little bit longer .
Go ahead and put the lid on and then screw the outer band on just for a great point of reference .
If you push it down at this point , it will pop up back and forth .
So , head over to your cooktop where that big large boiling pot of water is put it in the calendar , drop it in .
We're gonna let it cook for 10 minutes at a boil .
What this is gonna do is help sterilize the vegetables in there .
So they are safe to sit at room temperature .
Now , go ahead and try to push the top .
It's not moving .
We know we're in great shape here .
These will last up to one year and can be kept at room temperature .
But for the other ones simply pop a lid on them and because , well , I'm a nerd , go ahead and take your trusty sharpie right out of your pocket and label and date everything .
So if you've got Dill Pickles , put that on there , make sure the dates on there or perhaps you've got your bread and butters .
These are going in the refrigerator and can be eaten within 4 to 6 weeks .
Check out these beauties .
So yeah , they're delicious .
Nothing else to say .
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