Pickles Recipe

Inspired by Canon | East Sacramento

Time1h

Serves4

an artfully preserved variety

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SAPPORO CAN

crisp · refreshing · light-bodied

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Ingredients

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Vegetables

4 cups Cucumbers

1 cup Carrots

4 cloves Garlic cloves

1 bunch Fresh dill

Brine

2 cups Water

1 cup White vinegar

2 tablespoons sugar

2 tablespoons Celtic sea salt

1 teaspoon Black peppercorns

1 teaspoon Mustard seeds

1 teaspoon Red pepper flakes

Method

Preparation

Prepare the Vegetables

Wash the cucumbers and carrots thoroughly. Cut the cucumbers into spears or slices, depending on your preference. Slice the carrots into thin rounds.

Prepare the Jars

Sterilize your glass jars by boiling them in water for 10 minutes or running them through a dishwasher cycle. Let them cool.

Prepare the Garlic and Dill

Peel the garlic cloves and place them whole into the jars. Rinse the fresh dill and set it aside.

Brine Preparation

Make the Brine

In a saucepan, combine the water, white vinegar, sugar, salt, black peppercorns, mustard seeds, and red pepper flakes. Bring the mixture to a boil, stirring until the sugar and salt dissolve.

Cool the Brine

Once boiling, remove the saucepan from heat and let the brine cool for about 15 minutes.

Pickling Process

Pack the Jars

In each sterilized jar, layer in the cucumber spears or slices, carrot rounds, and a bunch of fresh dill. Leave some space at the top.

Add the Brine

Pour the cooled brine over the vegetables in the jars, ensuring they are fully submerged. Leave about half an inch of headspace at the top.

Seal the Jars

Seal the jars tightly with their lids. If using metal lids, ensure they are not too tight to allow for pressure release during fermentation.

Storage

Store the Pickles

Place the jars in the refrigerator or a cool, dark place. Allow the pickles to sit for at least 24 hours before consuming for best flavor. They can be stored in the fridge for up to 2 months.