One of my favorite additions to a fresh falafel pita is Israeli pickles. They’re intensely pickled, and work beautifully with the other veggies that fill up a traditional falafel pita. But sometimes I’m craving a lighter pickle – one that retains its former glory as a bright green mini cuke. This is the recipe for those crunchy beauties.
It’s super easy to make your own refrigerator pickles and customize to your taste. Go heavier on the vinegar, pickling spice or salt. And if you like your pickles on the sweeter side, add a dash of sugar. This recipe is no-fail, and a fun way to make your own healthy, crunchy snack (pita and falafel optional).
It’s super easy to make your own refrigerator pickles and customize to your taste. Go heavier on the vinegar, pickling spice or salt. And if you like your pickles on the sweeter side, add a dash of sugar. This recipe is no-fail, and a fun way to make your own healthy, crunchy snack (pita and falafel optional).
Garlic Pickle Recipe
PrintIngredients
- 10 Kirby cucumbers
- 12 cloves garlic
- 4 tsp sea salt
- 1 cup apple cider vinegar
- 1 cup white vinegar
- 4 tbsp pickling spice
- 2-3 cups distilled or purified water
Instructions
- Wash cucumbers well, and place into the two jars.
- Divide garlic cloves, pickling spice and salt and pour into each jar.
- Add ½ cup of both types of vinegar to each jar, and then fill with distilled or purified water to the top.
- Shake jars well, and then place in refrigerator. Allow to sit for several days or up to a few weeks. If you like a more flavorful pickle, slice into spears or rounds and return to jar to soak up more of the spice.
