We love this REAL SIMPLE recipe. It’s super easy and produces “Claussen”-like pickles at a fraction of the cost, and what’s better than making it yourself? I actually have taken out the onion and garlic and it was still good. The next time I added onion and garlic powder and it was still good! It’s an adaptable recipe. For best results, refrigerate at least 2 days before eating one, or more. I need to buy a waterproof jar, this stand in was okay but it easily leaks. I put a note down to double the liquid in this recipe to cover the pickles, but try whatever you want. Enjoy!
- 4 Kirby cucumbers (about 1 lb), quartered lengthwise* (*We use the 5″ small cucumbers as we couldn’t find Kirby)
- 3/4 cup white wine vinegar**
- 1/4 small sweet onion, such as Vidalia or Walla Walla, thinly sliced**
- 2 cloves garlic, smashed
- 2 tablespoons sugar
- 1 teaspoon dill seed (I’ve even used 1 tsp. dill weed and it was fine, fresh dill is great too)
- 1 teaspoon black peppercorns**
- 1 bay leaf
- kosher salt
**Known IC irritants, tread carefully!
- Place the cucumbers in a 1-qt. jar or some other container with a tight-fitting lid.
- In a bowl, combine the vinegar, onion, garlic, sugar, dill seed, peppercorns, bay leaf, 2 tsp. salt, and 3/4 cup hot tap water.
- Stir until the sugar dissolves.
- Pour the vinegar mixture into the jar with the cucumbers, cover, and refrigerate for at least 1 day before serving. The pickles will last 1 week.