Pickles! Pickles! Pickles!

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I love pickles.  Actually, I love homemade pickles.  Once you’ve made your own homemade pickles you’ll never eat them any other way.  Pickling is such an easy process and you can create any flavor you want. Below I’ve shared with you 4 of my favorite flavors of pickles.  There are so many fun and creative recipes out there and I encourage you to google some pickle recipes and see what interesting combinations you can come up with.  Pickling is a wonderful and natural way of preserving foods without the use of chemicals and artificial preservatives.  Homemade pickles will easily keep in the fridge for several months and often up to a year.  Wondering what to do with all those pickles?

Later this summer we will be releasing our very first cookbook  - The Burger Book – and we’ll make sure you put those pickles to good use, so get pickling!

~Sarah

Classic Crunch Pickles

Ingredients:

For Classic Crunch Pickles:

• 1 1/2 small pickling cucumbers (about 3 inches long each)
• 6 sprigs of fresh dill
• 1 tbsp whole coriander seed
• 1/2 tbsp whole mustard seed
• 1 tbsp sea salt
• 3/4 cup distilled white vinegar
• 1 tbsp whole peppercorn
• 2 cloves garlic, chopped

Tangy Garlic Pickles

For Tangy Garlic Pickles:

Red Hot Pickles

For Red Hot Pickles:

Garlic Dill Pickles

Garlic Dill Pickles: 

• 1 1/2 small pickling cucumbers (about 3 inches long each)
• 8 sprigs of dill
• 1/2 tbsp whole peppercorn
• 1/2 tbsp whole mustard seed
• 1 tbsp sea salt
• 3/4 cup distilled white vinegar
• 6 cloves garlic, chopped

Preparation:

1. Slice the pickle as desired.  You can cut them into slices, spears, halves or even leave them whole.
2. Add all the ingredients to a 16 ounce glass jar and top off with water.  *For the Red Hot Pickles first dissolve the coconut crystals in vinegar and then add the remaining ingredients.
3. Seal and place in the refrigerator for 4-6 hours before eating.