Kenya's Favorite Pickles

Kenya's Favorite Pickles from weelicious.com

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, and have quickly become Kenya's Favorite Pickles.

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.

Photo by Maren Caruso

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Kenya's Favorite Pickles (Makes 2 16 oz. Jars)

Prep Time: 5 mins Cook Time: 0 mins

egg free

nut free

dairy free

gluten free

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 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

Preparation

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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Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

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12 comments

  • Ginny

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

    leave a comment

  • Brittany

    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!

    leave a comment

    • Catherine

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

      leave a comment

  • Make Something Monday: Diy Pickles! « Barley And Birch

    [...] Inspired by Leslie at Recycle Your Day, I used the Weelicious recipe. [...]

    leave a comment

  • Karlise

    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.

    leave a comment

    • Catherine

      Yes they do, kenya loves these!

      leave a comment

  • Jenn

    Costco sells Agave Necter

    leave a comment

  • Rachel

    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?

    leave a comment

  • April

    I was pretty nervous to try these on my own (just thought they wouldn't turn out) but i have to say they turned out great! I think my only thing is that they are *quite* salty. Much more than store bought which tend to be more vinegary. I'd probably lower the salt to 2-3T unless the salt is there at that high amount for a particular purpose. Thanks for the great recipe!

    leave a comment

  • Leilei P

    These turned out so good, so crunchy! Our favorite is the carrots, pure yum. My 4 year old son ate almost the whole jar. They were a little salty for us too, so next time I make them I will cut down on the salt. Thanks for the recipe. Never buying pickles again!

    leave a comment

  • Jennifer Torres

    Just wondering if the amount of salt is necessary for the pickling process or if we could cut back and get same crunchy results? I loved them but they were a bit too salty... I ended up using them in egg salad, tuna salad, grilled cheese and sandwiches bc I couldn't eat them alone... They were so amazing though!

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  • Meghann

    Is it possible that there is an error on the salt measurement for this recipe? I made them this weekend and mine were inedible due to the salt. And we like salt! =)

    leave a comment