Endless Pickle Jar
Recipe by Summer House Santa Monica
Summer House Santa Monica’s Chef Ben Goodnick shares ideas on how to preserve your summer stash. Grab your Mason jars and read on to learn how to pickle your fruits and veggies at home. Remember the giant jars of pickles on the deli counter? If you loved those as much as we did, make one for your house with Chef Ben’s Endless Pickle Jar recipe! Start with a quart-sized Mason jar, add a simple, dill-forward brine and cucumbers, and you are on your way to pickles anytime you want them. While they are fantastic eaten alone as a snack, Chef Ben also recommends tossing them into a simple salad with fresh cucumbers and tomatoes.
Endless Pickle Jar
The perfect pickles to try at home
Yield: 1 quart
Ingredients:
1 cup white distilled vinegar
2 tablespoons salt
1 tablespoon mustard seed
1 teaspoon dried dill
Cucumbers to fill the jar
Method:
1. Stir vinegar, salt, mustard seed and dried dill in a large bowl until salt is dissolved completely (no heating needed).
2. Fill quart-sized Mason jar with cucumbers, cut, if needed to fit, or you can leave them whole.
3. Pour brine over to fill the jar and put on lid. Store the jar of pickles in the refrigerator. They will be ready to enjoy after about an hour, but they will get sourer as they sit in the brine.
4. As you use up the pickles in the jar, just keep loading fresh cucumbers to the top of the jar as they come out of your garden or out of your farm share box. Can be kept for 2-3 months in the refrigerator.
