**Urgh! Apologies if you recieved a draft of this post earlier today! Stupid iphone!**
Pickling is so hot right now you guys. The only thing hotter than pickling is my apartment. Seriously, I came home and Angelina was spread out on the floor doing her best to keep her limbs as far away from her body as possible:
I also decided that I would give my very first attempt at home-made pickles to my friend Lauren because she LOVES pickles. I’m pretty sure she has a pickle Christmas ornament and I picture her looking like this after she tastes the ones I make:
Enjoy this picture while you can because I’m 96% positive she’s going to send me a text message in all capital letters telling me to take it down immediately. Let’s all talk about how adorable she is in the comments so I can keep it on my blog.
I can see why it’s so trendy right now because it’s SO EASY! Apparently there are versions where you have to vacuum shut the jars and boil water but this one you just throw everything together and toss in the fridge.
Add to mason jar (or something else seal-able but I can’t guarantee it will look this adorable):
- 3/4 cup warm water
- 6 tbsp white wine vinegar
- 6 tbsp plain white vinegar
- 1 garlic clove
- 1/4 cup dill
- 3/4 cup brown sugar (it was really dark so I did half brown sugar and half agave)
- pepper & salt
This is basically the base that you will need and there are lots of other things you can add to make the flavour your own so keep playing with it until you like the taste. I also added:
- 1 tsp jalapeno
- 1 bay leaf
- chile pepper
I added two ‘pickle cucumbers’ (seriously, Whole Foods Market made it easy for me to find these) which made one medium sized jar of pickles. Apparently they will keep in your fridge for up to 3 months.
Next time I will add some sliced onions & carrots and ok… hear me out on this…. TEQUILA!!!!