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Good Eats Sour Pickles

Let it be known that these are incredibly good. Once you make one batch, you will never, ever want to eat another store bought pickle. I had no idea what I was missing.


  • 1/2 onion, thinly sliced
  • 2 medium cucumbers, thinly sliced (I use 4 of the locally grown crunchy cucs, the small ones.)
  • 1 cup water
  • 1 cup cider vinegar
  • 1/2 cup champagne vinegar (couldn't find this so I've been using white wine vinegar with good results)
  • 1/2 cup sugar
  • 2 tbs + 2 tsp kosher salt
  • 1/4 tsp turmeric
  • 1 tsp celery seeds
  • 1 tsp pickling salt
  • 4 cloves garlic, crushed


  • Combine onions and cucs in a jar
  • Combine all other ingredients sans garlic in a sauce pan
    • Bring to a boil for 4 minutes (your house will stink of cooking vinegar, open a window)
  • Add liquid to pickle jar
  • Add garlic on top

Cool to room temp, top off jar, then fridge for as long as needed (few months)

If the garlic turns blue, that is normal.

Good Eats Firecracker Carrots


  • 1/2 lb baby carrots
  • 1 cup water
  • 1 cup sugar
  • 1.5 cups cider vinegar
  • 1 tsp onion powder
  • 1/2 tsp mustard seeds
  • 1.5 tsp kosher salt
  • 1 tsp red chili flakes
  • 2 dried chilis


  • Put carrots in a jar
  • Bring everything but carrots and chilis to a boil in a non reactive pan for 4 minutes
  • Pour liquid over carrots, put chilis in jar

Let pickle for at least one day, toss after 1 week.