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Episode 96

Simple Pickles

6 Pickling Cucumbers – spears or sliced
2 Cup Water
2 Cup Vinegar
4 Cloves Garlic – Smashed
2 Tablespoons Sugar
2 Tablespoons Salt

1. Combine the vinegar, water, salt, sugar and garlic in a medium pot and bring to a boil. Add cucumbers, stir and remove from heat.
2. Let sit for at least 8 minutes, stirring once or twice. Remove cucumbers from the pot to a jar and cover with brining liquid to about ¼ inch from the top. Let cool to room temperature.
3. Store in the fridge for up to two months.


Dill Pickles

12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers
4 garlic cloves, halved
2 teaspoons mustard seeds
2 teaspoons peppercorns
Fresh dill sprigs, a few per jar
2 cups water
2 cups distilled white vinegar
¼ cup cane sugar
2 tablespoons sea salt
To make dill pickle spears, slice the cucumbers lengthwise into quarters. To make dill pickle chips, thinly slice them horizontally.
Divide the cucumbers among 4 (8-ounce) or 2 (16-ounce) jars. Divide the garlic, mustard seeds, peppercorns, and dill sprigs among each jar.
Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and pour over the cucumbers. Set aside to cool to room temperature, then store the pickles in the fridge.
Pickle spears will be lightly pickled in 2 days, but their best flavor will start to develop around day 5 or 6. Pickle chips will be lightly pickled in 1 day and will become more flavorful every day after that. Store in the fridge for several weeks.

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