05

Can Your Own Wicked Pickles!

Posted by: Garden of Life on Monday, May 05, 2014

 

You don’t have to be a canning expert to make these “pickles with a kick” that I like to call Wickles. Fired up with dried habanero peppers, these spicy jewels are easy to make and can be stored in the freezer for up to six months. One of my co-worker buddies, Kyndall O’Neill, told me that Wickles are all the rage with her family in Texas, but the brand name is already taken! No matter what you decide to call these pickles, they are crisp, tasty and a good accompaniment for any summer or grilled entrees. The addition of Garden of Life’s Raw Organics Chia Seed makes this healthy, fermented recipe even more awesome.

 

 

 

To make your own pickles, you’ll need these ingredients and jars:

6 ½ pint jars or containers for the freezer

2 pounds cucumbers (small pickling cucumbers)

1 cup fresh cilantro

5-6 dried habanero or red chile peppers (more if you like things hotter!)

2 T Garden of Life Raw Organics Chia Seed

1 large Vidalia or other sweet onion

5 garlic cloves

1 T pickling spice

1/3 cup sugar

3 cups white vinegar (use 5% acidity vinegar)

2 T Morton’s Canning and Pickling Salt

 

 

To Prepare:

Slice cucumbers ¼” thick and place in a glass bowl with sliced sweet onion, cilantro, peppers, and thinly sliced garlic cloves.

 

Combine vinegar, sugar, pickling salt, and pickling spice with one cup of water in a small bowl. Cook over stove on high heat until sugar completely dissolves. Pour hot mixture over cucumber mixture in the bowl and stir to combine. Cover the bowl with foil and chill for two days in the refrigerator.

 

 

After fermenting 48 hours, drain cucumber mixture and save the liquid. Place one habanero or red chile pepper in the bottom of each jar. Place cucumber and onions into clean jars or freezer containers, leaving 1” of space at the top.

 

 

Pour liquid over the mixture, leaving 1” of space at the top. (Do not fill completely to the top) If using canning jars, seal and place a ring on the top. I labeled my jars, including one for my friend that said “Kyndall’s Wickles!” Freeze standing upright for six months. To eat pickles, thaw and refrigerate after opening.

 

 

 

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