Daily Recipe :: Quick Basil Pickles
There’s nothing quite as satisfying as a pickle on a hot summer day. While it’s always nice to have a good jar of pickles in the fridge (did someone say Pogue Mahone??), it’s also nice to have some homemade pickles to munch on.
Although the entire process of canning can be daunting, it’s worth it. You’ll have pickles for months to come, and there’s a sense of satisfaction that comes from canning your produce. If you aren’t sure where to start with canning, you can head over to Hip Girls Guide to Homemaking, where she’ll give you instructions on canning as well as fridge canning, a simpler and less daunting option.
From: Honest Cooking
- 1.5 pounds of pickling cucumbers
- 8 peppercorns
- 1 large garlic glove, peeled, smashed and cut into a few chunks
- 1 jalapeno, cut into thick slices
- 2 stalks basil
- 1 cup distilled white vinegar
- 1 cup water
- 3 tsp pickling salt
Gently scrub the cucumbers, halve or quarter them lengthwise. Add the peppercorns, chile and garlic to the bottom of a 1 quart mason jar. Pack basil and cucumbers into the jar tightly (pouring the brine in will loosen things up). In a non-reactive saucepan, bring the vinegar, water and salt to a boil, stirring to dissolve the salt.
Pour the liquid over the cucumbers, leaving 1/2 inch headspace, but making sure all the cucumbers fit under the brine. Store the pickles in the fridge for at least 3 weeks before eating.