would you believe me if i told you that i didn’t care for pickles?
to most of you, this is simply crazy talk. pickles are idolized in a deli lunch. but it wasn’t until a few years ago that i really came around to the beloved pickle. in my naïve eyes, pickles were salt bombs + i always left it behind for a lunch mate to take as their own.
the younger kelly also didn’t drink bloody marys. and pickles are definitely the mvp of that situation.
here are two fun, very important, facts about pickles that turned me around:
1) turns out, pickles were served on the side with sandwiches because the acidity of the vinegar works as a palate cleanser. the sharp tang of dill + sour lets you taste the rest of the flavors more clearly.
2) pickles are known around the bar scene as a hangover cure. why you ask? salt is recommended for hangovers, sugar can bring up your low blood sugar levels + vinegar is essentially a wake-up juice!
while the condiment companies you find in your grocery store really have pickles figured out, making them at home is pretty crafty + cheap! if you’re like me, you’ve been bit by the mason jar bug, so grab a few that you have lying around, slice up some cukes from the farmers market + mix together a zesty recipe like this! lunch guests will think you’re like SO Martha + that bloody mary you have every sunday morning, will get a homemade kick in the pants.
you won’t find me hovering over an open jar of the delicious snacks but i will open a can of passion on you if you try to tell me pickles are lame. anything that heightens a sandwich experience + chases a hangover is edible gold in my book!
- 2 unpeeled hothouse cucumbers, halved + quartered
- 3 cups rice wine vinegar
- 1 cup water
- 2 tablespoons honey
- ½ teaspoon red pepper flakes
- 1 teaspoon whole black peppercorns
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- ½ teaspoon fennel seeds
- ½ teaspoon cumin seeds, toasted
- 1 tablespoon kosher salt
- 2 tablespoons fresh dill, coarsely chopped
- 2 tablespoons cilantro leaves, coarsely chopped
- Combine the vinegar, water, honey, pepper flakes, peppercorns, coriander, mustard seeds, fennel seeds, cumin + salt in a medium non-reactive saucepan over high heat.
- Bring mixture to a boil. Let boil for 2 minutes.
- Remove from the heat and let sit until cooled to room temperature.
- Add the dill and cilantro.
- Place the cucumber in a sealable container, such as a mason jar + pour the cooled vinegar mixture over them.
- Refrigerate, covered for 24 hours or up to 4 days.
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