Since you can find pickling cucumbers everywhere right now, I have been making a jar each week. The first jar turned out quite yummy, but the second jar took first place. Although the sodium count in pickles can be a bit high, I find that they are a really satisfying way to snack and are a much healthier option then reaching for a bag of chips. I personally like to keep mine whole, but you can always slice them up as well before you pickle them.
Oh, and I have deemed these "overnight pickles" because I get too darn antsy and just want to eat them already! Happy pickling!
Overnight Garlic + Basil Pickles
makes one large mason jar full
Ingredients:
About 4-6 pickling cucumbers
1 C. distilled vinegar
1 1/2 C. water
2 large garlic cloves
1 tablespoon fresh chopped basil
1 1/2 Tbs kosher or sea salt
1 Tbs whole peppercorns
**Chopped dill is optional
Directions:
Bring the vinegar, water, salt, peppercorns, and garlic (chopped) to a boil.
Meanwhile, wash cucumbers and place them in the mason jar with the chopped basil.
Pour boil ingredients into the mason jar and screw the lid on tightly.
Let the jar sit out until room temperature and then place in the fridge overnight.
Yep- it is THAT easy :)
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