The Perfect Homemade Pickle Recipe
filtered, room temp or cold
sliced (I like to use Persian)
2 – 3
Sterilize two (2) 16-ounce glass or Mason jars. This can be done by adding about an inch of water to a stock pot, adding the glass jars and lids, and steaming them for about 10 minutes.
While the jars steam, chop your vegetables and herbs.
Add salt to water and stir until dissolved (about 2 minutes).
Carefully remove jars and lids from hot water and allow to cool for a couple minutes.
Add equal parts of your vegetables and herbs to each of the jars, leaving about 1″ of space to the top.
Finally add water to jars, filling until vegetables are covered.
Close jar and set in a room temperature room, away from direct sunlight, for 3 – 6 days. The longer the jar sits, the longer the fermentation process – and the tangier your vegetables will be!
Pop the pickles into the fridge or enjoy immediately. These pickles should store refrigerated for several months.