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Kenya's Favorite Pickles

July 29, 2009

I think that Kenya gets his love of pickles from my side of the family, although my husband argues it's a double gene since he fondly recalls times spent as a kid on the Lower East Side of New York picking his pickles from the wooden barrels of his father’s favorite pickle man. My mother and I are both obsessive pickle eaters whether they’re made from cucumbers, okra, carrots or pretty much any other veggie. My husband and I are also big fans of Japanese pickles, or oshinko, which are totally unique.

I'm all for buying jarred pickles, but recently I saw lemon and pickling cucumbers at the farmer’s market and it inspired me to make my own weelicious pickle recipe. There are tons of herbs and spices you can use to make pickles, but I prefer classic and simple. This mix of fresh ingredients produces a pickle with just the perfect amount of flavor and zip that kids seem to love.

Now, every time I open the refrigerator pickles are the first food that Kenya seems to want. Luckily I made plenty — you’d think we were going into business. And they stay for a long time in the fridge, so whether you try them on day 2 or day 30 of their pickling process, they're just as delicious.

Kenyas Favorite Pickles  (Makes 2 16 oz. Jars)

  • Prep Time:5 minutes,
  • Total Time: 2 days,

Ingredients

  • 1 pound vegetables ( i used carrots, lemon cucumbers, green beans and pickling cucumbers, but you could also use cauliflower, celery, green tomatoes, jalapenos or okra)
  • 1/4 cup of kosher salt
  • 1 tablespoon agave nectar
  • 1 cup distilled white vinegar (you could also use champagne or white wine vinegar)
  • 1 cup water
  • 4 garlic cloves
  • 6 sprigs of dill
  • 2 bay leaves

Preparation

  1. 1. Divide the vegetables between 2 16 oz. mason jars.
  2. 2. Combine salt, agave, vinegar and water and whisk to combine.
  3. 3. Divide the garlic, dill and bay leaves between the jars.
  4. 4. Pour the vinegar mixture over the vegetables and cover the jars.
  5. 5. Refrigerate and start enjoying after 2-3 days. You can eat them up
  6. to 1 month.

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Comments






  1. Rachel

    July 28, 2011 at 3:10 pm

    I made these and they were great. Now we’ve got a TON of cukes from our garden and I want to put them up. Can you use this recipe to can them in a a canning pot? Any idea how long to boil?

  2. Jessi

    May 25, 2011 at 11:10 pm

    Anyone know if you have to use salt (or if you can use less?) I’m trying to cut way back on my family’s salt intake…but I LOVE the idea of making our own pickles and this recipe looks so fun!

  3. Michelle

    May 25, 2011 at 2:47 pm

    Do you eat the other veggies?

  4. Jenn

    November 15, 2010 at 3:29 pm

    Costco sells Agave Necter

  5. michelle

    September 24, 2010 at 3:33 pm

    Is there a certain purpose for the agave? We are a family who doesn’t like any sweetness with pickles. Can it be left out?

    • catherine

      September 27, 2010 at 2:00 pm

      there really is no sweetness – it just adds an extra yummy flavor. You can leave it out if you like.

  6. Eve

    September 18, 2010 at 10:43 am

    Can I use english cucumbers?

    • catherine

      September 20, 2010 at 2:50 pm

      Wouldn’t see why not! These would be a hit with those!

  7. Karlise

    July 11, 2010 at 8:56 pm

    Do these stay crispy? I love Claussen pickles because they stay so crisp. No other store bought pickle has ever come close but I’d love to try making my own.

    • catherine

      July 12, 2010 at 2:15 pm

      Yes they do, kenya loves these!

      • Karlise

        July 12, 2010 at 5:40 pm

        Thanks!!

  8. Pingback: Make Something Monday: DIY Pickles! « barley and birch

  9. Brittany

    January 25, 2010 at 7:13 pm

    Agave nectar isn’t available where I live (at least not that I’ve found). So I use sugar (ugh, i hate it too!). You wouldn’t happen to know the amount of sugar I would use for this recipe would you? Thanks!

    • catherine

      May 6, 2010 at 6:13 pm

      You can substitute the agave for the same amount of honey or maple syrup.

  10. Ginny

    October 22, 2009 at 7:14 am

    Hi! Just wondering what the agave nectar adds to this recipe – trying to determine if it is optional. Thanks, Ginny