Kenya’s Favorite Pickles
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.
Kenya’s Favorite Pickles (Makes 2 16 oz. Jars)
1 Lb. 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 Tbsp 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
1. Divide the vegetables between 2 16 oz. mason jars.
2. Combine salt, agave, vinegar and water and whisk to combine.
3. Divide the garlic, dill and bay leaves between the jars.
4. Pour the vinegar mixture over the vegetables and cover the jars.
5. Refrigerate and start enjoying after 2-3 days. You can eat them up
to 1 month.
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Tags: , agave nectar, bay leaves, carrots, cauliflower, cucumbers, dill, dill pickles, garlic, green beans, green tomatoes, how to make pickles, how to pickle vegetables, jalapenos, kosher salt, lemon cucumbers, okra, pickled vegetables, pickling cucumbers, pickling vegetables, salt, Vegetables, water
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!
You can substitute the agave for the same amount of honey or maple syrup.
[...] Inspired by Leslie at Recycle Your Day, I used the Weelicious recipe. [...]
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.
Yes they do, kenya loves these!
Thanks!!