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.
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