pickles
cucumber
vegetables
easy

“Of course, you can just buy bread and butter pickles in the store,” says Rach. “But they are fun to make when you can get really cute Kirbys or if you have a garden and grow cucumbers. They grow overnight—they are, like, everywhere! … This is a great little recipe. It’s very simple. … It’s not a lot of energy, it just takes a little extra time.” She adds turmeric for color and fresh bay leaves, onion, celery and various seeds and herbs for a wonderfully complex flavor. 

We highly recommend you try them on Rach’s Spicy Chorizo Sloppy Joes sandwiches. For more recipes from our 4th of July episode, check out Ryan Scott’s Thai-Inspired BLT Skewers and Brown Butter Cake Pop Skewers and a fun Sugar Cookie Cheesecake Flag Cake. 

Ingredients

  • 1 cup cider vinegar
  • ½ cup water
  • 3 or 4 small fresh bay leaves
  • 1 tablespoon coriander seeds
  • 1 tablespoon mustard seeds
  • ½ teaspoon celery seeds
  • ½ teaspoon ground turmeric
  • ½ cup sugar
  • 2 tablespoons sea salt
  • 2 ribs celery with leafy tops, chopped
  • 1 small onion
  • 1 pound seedless cucumber(s), sliced into rounds ¼-inch thick
  • A few sprigs dill and parsley

Yield

Serves: Makes about 1 pound

Preparation

Heat vinegar, water, bay leaves, seeds, turmeric, sugar and salt over medium-high heat to a low boil, stirring to dissolve the sugar. 

Meanwhile, layer celery, onion, cucumber, dill and parsley in a glass or plastic airtight container. Cover with hot brine and chill until ready to serve.