Get ready to dive into a world of tangy deliciousness! If the phrase “sour pickles” makes your taste buds do a happy dance, you’re in for a treat. Our sour pickles recipe will have you reminiscing about sunny picnics and family barbecues, each crunchy bite delivering a wave of nostalgia with that perfect zing. You’re going to love these!
Why You’ll Adore This Sour Pickles Recipe
- Simple Preparation: With just a few basic ingredients and easy-to-follow steps, you’ll feel like a pickle-making pro in no time.
- Incredible Flavor: A fantastic mix of spices and garlic creates a flavor explosion that’s totally irresistible.
- Time-Saver: Make them ahead of time and forget about them until you need a tasty snack—sounds easy, right?
- Versatile: Crunchy snacking? Check! Great on sandwiches? Heck yeah! Tossed into your favorite salads? Absolutely!
Ingredients for Sour Pickles
- Non-waxed pickling cucumbers: They’re perfect for soaking up that salty brine.
- Sea salt: Essential for that perfect brine.
- Spices: Dill, mustard seeds, and peppercorns pack an unforgettable flavor punch.
- Garlic: Because who doesn’t love a little garlic kick?
- Tannin-rich leaves: Oak, cherry, bay, or grape leaves keep your pickles crispy and happy.
Check out the recipe card below for the complete ingredient list with measurements!
How to Create Your Sour Pickles
1. Prepare the Brine: Let’s kick things off by creating the magical brine! Combine sea salt and water in a bowl at a ratio of 2 tablespoons of salt for every quart of water. Stir it up until everything is dissolved. This salty bath is what gives your pickles that signature sour taste!
2. Wash the Cucumbers: Grab those medium-sized, non-waxed pickling cucumbers, give them a gentle wash, and trim off the stem ends. This is like prepping them for their big pickle debut! Load them upright into your fermentation container—I’m a fan of using a 1-gallon Anchor Hocking cookie jar because it doubles as a conversation starter at parties!
3. Add Flavorings: Time to spice things up! Toss in garlic cloves, your spices, and some of those leafy tannin buddies. They’re the real MVPs here, keeping those cucumber cuties crisp as they soak up all that briny goodness. Let’s pamper them!
4. Ensure They Stay Submerged: Nobody wants floating cucumbers—they can get soggy and that’s just sad! Keep your cucumbers submerged with a clean stone or a zip-lock bag filled with water. My secret weapon? A small ceramic bowl with a little weight on top. Nice and snug—those pickles won’t float away!
5. Be Patient: Now comes the waiting game! Set your jar in a sunny spot and watch the magic. Tiny bubbles will start to appear within a couple of days. Check them after about five days to see how sour they are, but feel free to wait a bit longer for a more intense flavor!
6. Jar Them Up: Once they’re tangy enough to make your taste buds sing, it’s jar time! Transfer your pickles into smaller jars, making sure to pour in the brine—because that’s where all the flavor lives! Your sour pickles will keep fermenting in the fridge but at a slower pace. You can slice them, cut them into spears, or keep them whole for that satisfying crunch!
Pro Tips for Perfect Sour Pickles
- Choose the Right Cucumbers: Go for firm, fresh, non-waxed cucumbers for the ultimate crunch.
- Get Creative with Flavors: Want a little kick? A sprinkle of red pepper flakes can add some heat!
- Storage Matters: Label those jars so you don’t mistake your pickles for that suspicious jar of marinara in the back of the fridge!
- Share the Joy: Homemade sour pickles make awesome gifts for your friends who love tasty snacks!
How to Serve Your Sour Pickles
These tangy delights are perfect for sandwich sidekicks, crunchy salad additions, or just straight from the jar! They even shine as cocktail garnishes—hello, dirty martini! Who could resist a refreshing twist?
Make Ahead and Keep Fresh
Once you whip up these scrumptious sour pickles, enjoy them for weeks! Just seal them in the fridge, and they’ll last about a month. Have extra cucumbers lying around? You can freeze your pickles, but let’s be real—fresh is the way to go for maximum crunch!
So, grab those cucumbers, embrace the pickling process, and get ready to whip up a jar of sensational sour pickles that will have everyone begging for more! Fill your kitchen with laughter and the delightful scent of tanginess as you embark on this crispy culinary adventure. Happy pickling!
Sour Pickles
Equipment
- 1 Gallon Jar
- Ceramic Weights
Ingredients
Cucumbers
- 8 medium-sized non-waxed pickling cucumbers
Brine
- 2 tablespoons sea salt for each quart of water
- 1 quart water
Spices
- 1 tablespoon dill
- 1 tablespoon mustard seeds
- 1 tablespoon peppercorns
- 6 cloves garlic peeled
Tannin Leaves
- oak leaves
- cherry leaves
- bay leaves
- grape leaves
- 2 bags black tea optional
Instructions
- Mix the brine – Add salt to water and stir to dissolve. Use 2 tablespoons of sea salt per quart of water.
- Prepare cucumbers and place in the salted water – Clean lightly and cut off the stem tip of the cucumber. Place in a vessel for fermenting.
- Add the garlic, spices and leaves – To help the cucumbers stay crisp, add a few fresh oak leaves, cherry leaves, bay leaves, grape leaves, or a little dry black tea.
- Keep the cucumbers submerged – Make sure the pickles stay below the level of the liquid using a well-scrubbed stone or a ceramic bowl.
- Wait impatiently – Place the jar in a sunny window. Check after five days to see if it’s sour enough for your taste.
- Jar it up – Once the pickles are tangy enough, transfer to smaller jars with brine and store in the refrigerator.