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Meghan’s Pickles

 

Now, who doesn't love a good dill pickle: delicious, crunchy, a little pungent, slightly sour, a touch salty, and a tinge of garlic.

And these phallic shaped warty green numbers are healthy too! Remember when I wrote all about probiotics? Well these naturally, lactic acid fermented pickled cucumbers carry the good bacteria forming guys with them. You saw in the video above how crazy simple they are to make, so no excuses. Get your jar, get your cucumbers (or little onions, or beets, or carrots, or peppers, or mix of the lot) and get pickling.

Wow. First Grandma Meghan's Tomato sauce and now pickles? I am totally an old Italian meets Jewish Bubbie. Pass me my house dress and slippers, got to get my curlers in my hair quick as can be, my stories are about to start.

Oh wait one second, before I go I thought you might still be wondering why I am telling you to make your own pickles. As any lady knows, not all pickles are created equal. Let's compare and contrast for a moment.

Here are the Ingredients for my pickles:

Meghan's Pickles

by Meghan Telpner

Prep Time: 5 minutes

Cook Time: None

Keywords: mix condiment dairy-free gluten-free low-carb low-sodium nut-free soy-free vegan sugar-free cucumber whole food

Ingredients (1 jar)

  • Mason jar’s worth of cucumbers (or vegetable of choice)
  • 2 Tbs celtic sea salt
  • 1 Tbs Dills seeds or 1 bunch fresh dill
  • 1 Tbs mustard seeds
  • 1-2 cloves of garlic, sliced (optional)
  • Water- enough to cover vegetables

Instructions

Add all ingredients to jar, leave on counter for three days then transfer to fridge. Ready and serve!

Bick's (Store Bought) Dill Pickles:
Cucumbers, water, glucose-fructose and/or sugar, white vinegar, salt, spices, dill weed, calcium chloride, polysorbate 80, turmeric.

For ease, I have italicized the ingredients that have no place on a pickle.

38 Responses to “Meghan’s Pickles”

  1. [...] I usually plant at least a tomato plant.  This year, I’ve been so obsessed with the idea of making my own pickles that I planted 3 pickling cucumber plants in addition to my tomato and melon plants.  I also [...]
  2. Emily said…
    Meghan, I made pickles according to almost exactly this recipe. They went..."funny" very quickly, even in the fridge. Is this typical? Do they just not have a very long life? We picked our vast quantity of cucumbers because we just had SO MANY and we were hoping they'd keep longer as pickles. But they didn't. :( I'm curious to hear feedback - maybe we just had incorrect expectations?
    • Meghan Telpner said…
      I use that recipe all the time. The only time I have ever had any go funny were if any part of them are exposed out of the water.
  3. Sarah L. said…
    How do the jars seal without boiling them?
  4. [...] – I have a batch of Meghan’s pickles sitting on my counter right now, can’t wait to taste [...]
  5. [...] – I have a batch of Meghan’s pickles sitting on my counter right now, can’t wait to taste [...]
  6. No vinegar is the way to do them, but it can be really hard to get consistend results.
    • Meghan Telpner said…
      This is true but that's just how nature roles.
  7. Kay said…
    Hi MT! This recipe worked splendidly for me. I also dig pickled eggs. They are excellent protein power pops! Do you think I could use this recipe with eggs, (as long as I could keep them submerged)? Any tips? Many thanks!
  8. Mel said…
    I made this and they are on my counter for two more days. How long do they stay good for? I have 4 pickling cucumber plants producing like crazy town in my garden and I hope I can preserve them for the winter. Can I use a clean heavy stone to keep the pickles from floating to the top and out of the water? No matter how tight I packed them they keep coming loose and floating.

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