I forgot how easy it is to make homemade pickles. It was a lot easier than putting together that jig saw puzzle they’re sitting on. The pickles took 5 minutes. The puzzle? Three months!
These are bread & butter pickles, which are also called refrigerator pickles, and now is a good time to make them. Cucumbers are at their best during summer and it’s the Kirby cucumber (not the Persian one) that is best for pickles. I sliced the cuces super thin this time and they are so soft they bend but they’re still crispy, probably because I left the skin on. If you peel the cucumbers, the pickles are a lot softer.
I also put more sugar in this time and I found I like the pickles a little sweeter. So I added a note to the recipe that you can use more sugar if you like sweeter pickles. Don’t be freaked out by the amount of sugar: it’s 1/2 to 3/4 of a cup because remember, the sugar mostly stays in the water.
Pickles are a good source of probiotics. There are a lot of good reasons to eat foods that contain probiotics, which all fermented foods have. Those are foods like pickles, sauerkraut, yogurt, buttermilk, miso, kefir, and anything pickled (even sourdough bread!). Probiotics can help ease lactose intolerance and tame gas, diarrhea, and other digestive problems. In other words, they keep your gut healthy. And we all need healthy guts.
So make some pickles. If you start now, they’ll be ready to eat in 3 hours. Click here for the recipe. – Jenny Jones