I recently went to a Pickle Making Class at my synagogue. There are many recipes to choose from on line, but going to a class and doing it myself seems like a lot more fun.
I normally buy a jar of Kosher Dill Spears (doesn’t matter the brand). However after being more aware of food labels, I’ve noticed many things that seem silly and unnecessary. For example, most jars had yellow dye! Why would I need my pickles to look more yellow? Yuck!
The class was fun and humorous! The rabbi was quite the joker and made silly pickle jokes.
After following the recipe we each got to take home our very own batch of pickles.
After class we each got to sample an older batch of pickles. They were so good! Crispy and sour, just how I like it!
It was really neat to see how easy it is to make fresh and delicious pickles.
Since some of you asked for the recipe, I thought I’d share it here.
- 2 cups of water
- 2 tbsp salt
- 1 tbsp of pickling spice
- 3 garlic cloves
- 3-4 Persian cucumbers
- 2 sprigs of fresh dill
- Place all of the ingredients in your container. Give it a good shake. Leave uncovered by windowsill for 24 hours. Store in fridge for 2-3 days. Taste after day 2 to see if it meets yours taste buds. Leave in fridge longer if you like it saltier. Enjoy.