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.
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 .