Check out this homemade pickle recipe from one of our customers!
- 4 cups water
- 4 cup white vinegar
- 2 T kosher salt
Bring to low boil then let cool, set aside.
- About 20 small cukes
- Seeded Rye Bread
- Grape leaves or Horseradish leaves
- White onion
- Fresh Dill
Use clean, clear glass jars. In the bottom of each jar place grape leaf or piece of horseradish leaf, and a slice or piece of seeded rye bread.
Cut blossom end of cuke off. Cut into 4 strips but not all the way through.
Pack into jar with sliced white onions, ½ garlic clove, fresh dill, and peppercorn.
Pour cool brine on top. Add slice or piece of seeded rye bread then put lid on.
Set outside in sun for 24 -48 hours. If cool at night bring inside to keep warm. Usually takes 2 days. Remove pickles and place into small containers. Keep in fridge. They do stay crisp!
You can add hot peppers if you would like. The grape leaf or horseradish leaf gives off tannin, which makes them crispy. You may need to make more brine. Enjoy!