makeStuff: Quick Pickles
Channel your inner BestMaid!
This takes like 10-15 minutes to make, a few days to rest, then another hour or so to eat the whole jar like some kind of picklefeind. You can add all kinds of stuff to the jar to alter the flavor a bit. In the above image I used home-grown habaneros and some peppercorns.
- Wash your jar(s) in warm soapy water. Set aside to dry.
- Wash the stuff you're pickling, usually cucumbers but can be whatever.
- Add whatever herbs and spices you're using to the jar.
- Add the stuff you're pickling to the jar.
- In a saucepan, combine the vinegar, water, salt, and sugar (optional) and bring to a boil.
- Pour into the jar(s) over your stuff, leave about 2cm room at the top.
- Jiggle the jar, or tap it with a wooden spoon, something to get the air bubbles out.
- Top off with more brine if you gotta, still want about 2cm from the top.
- Seal it up, then let it sit on the counter until it's about room temp, then pop em in the frige.
- Give it at least three days before you bust into them; the longer they sit, the better they are.
They can chill in your fridge for about two months. It's unlikely there will be any left at that point though.
