For this recipe, you want to begin by sterilizing your jar tops in boiling water for ten minutes. Make sure if you are using a glass mason jar, to clean it out with hot water thoroughly.
2 cups cider vinegar
1 cup white vinegar
1 cup water
Inside your Jar:
- Bring your pickling liquid to a boil. Add your preference of salt. I like my pickling liquids to taste just a tiny bit less salty than fresh salt water… yes i’ve been taken out by a wave or two…
- Slice up as many pickles as you can to fit in your container of choice.
- Peel as many or as little garlic as you want in your jar. I’ve found that adding raw garlic to your pickle batches does not change the overall flavor profile to garlic. I suggest using 5-7 medium sized cloves per quart for an added digestion booster.
- Add desired amount red pepper flakes: (dependent on the size of your container)
- Mild | 1/8 tsp – 1/2 tsp
- Medium | 1 tsp – 1/2 tbsp
- Hot | 1 tbsp or more
- Add desired amount of sesame seeds.
- Pour hot pickling liquid into your jar previously filled with your fresh ingredients and aromatics. If you have any vinegar left over make sure to put it in its own glass jar and save for your next pickling!
- Let your jar come to room temperature on your counter.
- Seal your jar and stick in the fridge.
I advise you taste your pickles at different times after you’ve made them. As time goes on you’ll notice a variance in flavor.