I love pickles. If I had to choose three things to eat for the rest of my life, pickles would be number two. Chocolate would be number one. Number three would be my Mom's Thanksgiving in a Pan cause that shit is bangin. And by the way Mom, you did not make that for me while I was there last summer and I will never forgive you. Unless you make it next time, then I'll think about it.
Now if I was back home in the states, I would never bother making pickles. But here in Norway, you have pretty much two choices. Neither one of those choices are Claussen Halves so therefore I must make my own damn pickles. Here is how it's done.
Cut up the cucumbers. I used what in the states is called an 'English' cucumber. The really long skinny ones. If you want to use hothouse cucumbers for this by all means go for it. You want to cut them about 1/4 inch thick, but you can go a bit thicker if you want them crunchier. Using a mandolin is the easiest way to do this. Once your cucumbers are sliced, smash up about 5 cloves (or more) of garlic and mix them together. Set these aside.
Grab a saucepan and throw in your vinegar, water, sugar, salt, dill, red pepper, cilantro and peppercorns. Heat this mixture until the sugar and salt dissolves and set it aside.
Grab two clean jars. I just washed out two of the jars from the pickle museum in my fridge. Divide the cucumbers and garlic between the two jars and then pour the vinegar mixture over them. Close them up and pop them in the fridge for a minimum of two hours. You will get the best results if they sit overnight. Get creative with the spices and see what flavors you can come up with. Go make pickles!
Garlic Fridge Pickles recipe adapted from Tasty Kitchen
1 1/2 Cucumbers
5 Cloves of Garlic
1 Cup White Vinegar
1 Cup Water
1/3 Cup Sugar
1 Tablespoon Salt
2 Teaspoons Dill
1 Teaspoon Red Pepper Flakes
1 Teaspoon Dried Cilantro
6 Whole Peppercorns
Slice the cucumbers 1/8 - 1/2 inch thick depending on how crunchy you want them. Cut and smash the garlic and combine with the cucumbers. Set aside.
Combine vinegar, water, sugar, salt, dill, red pepper flakes, cilantro and peppercorns in a saucepan. Heat and stir until sugar and salt are dissolved.
Put cucumbers and garlic into two clean glass jars or whatever container you would like to use. Pour vinegar mixture over cucumbers and put on the lids. Refrigerate for at least two hours.