New Pickles
Posted: | Categories: Recipes | Tags:snacks
New Pickles
Melissa Ben-Ishay
Savory Recipes
Over the summer, we convinced our oldest to try a new pickle at the farmer's market. She’s normally a half-sour girl, but these new pickles were a revelation. They’re made with water rather than vinegar, so they don’t pack the same amount of acidity in every bite. The market is closed now, so I scoured the internet to find a recipe to make them at home with little luck. After researching more about the pickles, this is what has become my go-to method for making delicious new pickles with just a few ingredients—it’ll at least hold us over until the farmers market returns next year (and maybe longer).
Ingredients
- 6 Persian cucumbers
- 7 garlic cloves
- 1 1/2 tablespoons salt
- Filtered water
Directions
Fill a 32 oz. jar halfway with water.
- Add the salt, garlic, and cucumbers (whole). The jar should be totally full and the cucumbers submerged. (Fill the jar with more water if that's not the case.)
- Shake the jar and let sit in the fridge for 48 hours.
