Homemade Pickles

By Julie Daniluk
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As it turns out, homemade dill pickles are simple, easy and delicious. Pick your favourite vegetables and turn them into crunchy and flavourful pickles with this easy recipe. Recipe by Julie Daniluk. The recipe is republished from Hot Detox with permission granted by Harper Collins.

SERVES
1
 TO
4

Ingredients

Homemade Pickles

  • 2 cups of any vegetables of your choice like cucumbers, asapargus, carrots, red onion, rainbow chard stems
  • 2-3 cups of brine leftover from pickle jar

Homemade Brine

  • ¼ teaspoon celery seed, divided
  • 1 teaspoon yellow mustard seeds, divided
  • ½ cup red wine vinegar
  • ¾ cup apple cider vinegar
  • 1 ½ teaspoons pink or grey unrefined salt
  • 1 ½ teaspoons garlic paste
  • ¼ cup honey

Directions

Homemade Pickles 

  1. Place any freshly cut vegetable into the brine, making sure to submerge the veggies below the brine. Store in the fridge for 2-7 days and then enjoy. Will keep nicely for up to a month. If veggies are above the brine, it can grow mold and it is important to discard. Keep refrigerated and consume within 1 month.

If You Need to Make a Brine

  1. Add half of the spices to each jar. If just making one jar, this can all go together. Pack freshly cut vegetables tightly into jars.
  2. Bring vinegars, salt, and garlic to a boil in a small saucepan until salt is dissolved. Add sweetener at the end to preserve the benefits of the honey (if using).
  3. Pour liquid over the veggies. Let rest until cool, then place on lids tightly and refrigerate. Wait for at least two days before consuming to allow flavours to fully develop. Keep refrigerated and consume within 1 month.

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