Homemade Pickles - Same Day Ready
Simple Homemade Dill Pickles
Our family loves pickles, but with where we are located right now, it’s not easy to find a jar that consists of clean and healthy ingredients. I make Iraqi pickles sometimes, also known as ‘Torshi’, but it’s a waiting game until they’re ready and full of flavor. So when you need a scrumptious pickle, this recipe is the perfect go-to because it’s healthy, simple, tasty, and it can be eaten the same day you make them.
The jar I use is 47 fl oz. and this recipe is specific to that size. You can adjust the quantities based on the size of the jar you use.
Let’s get to pickling!
Anoush!
directions
Rinse and dry your cucumbers then cut of both ends.
Poke some holes all around the cucumber with a fork. This will help the cucumbers absorb the liquid really when during the boiling process.
Fill your jar with the cucumbers, dill, and whole garlic cloves.
Fill 1/5 of your jar with white vinegar.
Using a measuring cup, fill the rest of the jar with water. **Note: Keep track of how many cups of water you add so that the salt is added accordingly.
Per every 1 cup of water added, add 1 tablespoon of salt.
Place the sealed jar in a saucepan that covers your jar 2/3 of the way.
Bring the water to a boil then turn it to low and let it simmer for 15 minutes, or until the cucumbers have changed to a pickle color.
Turn off the heat, remove the jar, and allow to cool at room temperature before putting it in the fridge.
*Note* If you prefer a crunchier pickle, leave them whole and cut them as you eat them. And if you enjoy a softer pickle, cut them before refrigerating.
INGREDIENTS:
4 cucumbers (or more or less, depending on the size of your jar)
5 gloves of garlic, whole peeled not chopped (more or less, depending on the size of your jar)
2 stems of fresh dill, (more or less, depending on the size of your jar)
white vinegar
salt
water
