Have you ever wanted to make pickles, but didn’t have any vinegar on hand? Or perhaps you’re looking for a new twist on an old classic? Look no further than this recipe for pickles that don’t use vinegar!
These pickles are made using a brine of water, salt, and a few other key ingredients that give them their dill-lightful flavor. The result is a crunchy, tangy pickle that’s perfect for snacking or adding to your favorite dishes.
But where did this recipe come from? Well, legend has it that a group of monks in ancient times were tasked with preserving cucumbers for the winter months. They didn’t have any vinegar, so they had to get creative with their brine. And thus, the recipe for vinegar-free pickles was born!
Now, let’s get to the recipe:
- 6-8 pickling cucumbers
- 2 cups water
- 2 tablespoons sea salt
- 1 tablespoon sugar
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon dill seeds
- 3-4 garlic cloves, peeled and sliced
- 1 bay leaf
- 1 sprig of fresh dill
- Wash the cucumbers thoroughly and slice them into rounds or spears.
- In a large bowl, combine the water, salt, sugar, mustard seeds, coriander seeds, dill seeds, garlic, and bay leaf. Stir until the salt and sugar have dissolved.
- Place the cucumbers in a large glass jar or a few smaller jars. Add the brine to the jar(s) until the cucumbers are completely covered.
- Add the fresh dill to the jar(s).
- Cover the jar(s) with a lid and let them sit at room temperature for 2-3 days. You should start to see bubbles forming, which is a sign that the pickles are fermenting.
- After 2-3 days, taste the pickles. If they’re tangy enough for your liking, you can transfer them to the refrigerator. If not, you can let them sit for another day or two until they reach your desired level of tanginess.
And that’s it! With a little bit of patience and a lot of flavor, you can make your own vinegar-less pickles. These pickles are perfect for snacking on their own, adding to sandwiches, or even using as a topping for your favorite burgers or hot dogs.