Like pickles? You’ll LOVE this recipe – we’ve become addicted to it in our household! It’s a terrific way to use up extra pickles from the garden, get more veggies in your kids and it’s a fun and easy little project to do as a family.
Not only are cucumbers refreshing, but they contain an impressive amount of Vitamin K as well as Vitamin C and potassium. The peel is a good source of fiber, so leave that on – even if you aren’t a fan of the peel, it does get a little softer when pickled and you won’t notice the texture and flavor as much.
Homemade Pickles
Makes 1 mason jar
2 to 3 cucumbers, sliced
1 stalk celery, chopped
1/3 medium onion, chopped
1 cup white vinegar
2 T sea salt
water
Step one: Fill the bottom of your jar with the vinegar and salt. Add the celery, onion and then fill the jar about halfway full of cucumber slices.
Step two: Add water until the cucumbers are submerged. I typically shake the jar a bit at this point (with the lid on of course) to fully distribute the salt.
Step three: Fill the jar the rest of the way with cucumber slices and then pour water on top until full. Shake for thirty seconds or so.
Step four: Store jar in your fridge for one week, then enjoy!
We enjoy these with sandwiches, burgers, or as a savory addition to our cheese plates!
Have you ever made pickles before? What is your favorite way to use up extra cucumbers?
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Shared on Tasty Traditions, Real Food Wednesday, The Mommy Club and Works for Me Wednesday.
