How to Make Old-Fashioned Pickles

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while being slightly healthier.

salt

🥗Healthier: kosher salt

💰Cheaper: table salt

Kosher salt is less processed and provides a better texture.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder can be used for convenience, while onion powder is a budget-friendly alternative.

cucumbers

🥗Healthier: zucchini

💰Cheaper: pickling cucumbers

Zucchini can be a lower-calorie alternative, while pickling cucumbers are more authentic.

Harvest fresh Boston pickling cucumbers and dill from the garden.

Peel the skin off the garlic and prepare it for use.

Measure 1.5 tablespoons (22 grams) of sea salt for the brine.

Combine 920 grams of filtered water with the salt in a pan and heat until the salt dissolves.

Set the brine aside to cool after the salt has dissolved.

Cut cucumbers into slices about a quarter inch thick, removing the flower end.

Pack the cucumber slices into sterilized pint jars, alternating with sprigs of dill and garlic cloves.

Pour the cooled brine over the cucumbers, ensuring they are fully submerged.

Add glass weights to keep the cucumbers submerged in the brine.

Seal the jars with fermentation lids or cover loosely to allow gas to escape.

Let the jars sit in a cool, dark place for five days to ferment.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary