The super official recipe of the totally trademarked Jickle.
Version: 1
- jar to hold jickles
- ~10 Cucumbers
- Use medium size cucumbers
- ~3 cups apple cider vinegar
- ~3 cups water
- 2 tablespoons sea salt
- 1.5 cup dill
- 1/2 cup cilantro
- ~15 garlic cloves
- To taste, about 1.5 per cucumber
- 1.5 teaspoon dill seed
- 1 teaspoon whole black peppercorn
- 1 teaspoon large grind black peppercorn
- 1 teaspoon crushed red pepper
- 1 teaspoon cayenne pepper
1. Boil all water in kettle.
2. Add 1.5 cup boiled water, 1.5 cup vinegar, and salt to sauce pan. Bring to boil, stirring occasionally.
3. Wash cucumbers. Remove a small slice from each end. Shake off excess water in strainer, leave aside.
4. Remove large stems from dill. Pick out smallest 1.5 cups of dill leaf, leave aside. Chop 1.5 cups of dill, leave aside.
5. Chop cilantro, leave aside.
6. Smash half of garlic, leave aside. Slice half of garlic in halves, leave aside.
7. Combine dill seed, whole black peppercorn, large grind black peppercorn, crushed red pepper, and cayenne pepper in a bowl, leave aside.
8. Add pickles to jar. Spread dill, cilantro, and spices over top.
9. Add warm mixture of water, vinegar, and salt from sauce pan to jickle jar. Fill remaining space with 1/2 cup of (not boiled) vinegar, and 1/2 cup of (previously boiled) water.
10. Let jar cool to around room temperature. Add to refrigerator. Note these jickles are not shelf stable and require refrigeration.
11. Wait ~4 days for optimal jickling.
- Verify measurement on
- Garlic
- Dill
- Cilantro
- Hands smell like feet after eating, not ideal
- Recipes to use for inspiration