Photo Credit: Jewish World View

My brother recently returned to the States from South Korea where he spent 3 year teaching English classes to Korean children. He brought with him stories of the Korean culture and a few recipes. He gave me this pickle recipe and we gave it a try. I have never canned or made anything like this in a sealed jar so I might have skipped a step in sterilizing the jar. So far we haven’t gotten sick from them and they taste more like a bread and butter pickle, as the recipe doesn’t call for dill. I am now interested in trying to make kosher dill pickles since these were so easy.

Overnight Pickles

2.5 cups water(500cc)

a little more than 1/2 cup vinegar (150cc)

1/2 cup sugar (125cc)

2 Tbsp salt

1 Tbsp Pickle spice

2 cucumbers, cut in wedges

1/4th onion, in chunks

1 stalk celery, I sliced it into 1 inch pieces

3 whole, peeled garlic cloves

1/4 whole lemon, sliced

Combine first 5 ingredients in a small saucepan and bring to a boil. Remove from heat. Add cucumbers and remaining vegetables into a jar and pour the liquid into the jar. Seal the jar and let sit overnight.

If you have a tight seal on the jar, you do not have to store these in the refrigerator but I did just because. It must be my inner-germaphobe coming out. Here is the jar I used, photo from Amazon.com .