Store-bought pickles are ready-to-go grabs to add to your cart when you’re on your way to a BBQ potluck...
Store-bought pickles are ready-to-go grabs to add to your cart when you’re on your way to a BBQ potluck, or need a convenient way to add the familiar dill-flavored snappiness to pulled pork sandwiches, tuna salad, or pickle potato salad. That said, the flavor of homemade pickles can’t be matched by shelf-stable pickles.
You exchange some things for that convenience: suspect chemicals or preservatives and often added sugars.
When you try to follow a low-glycemic, glucose-stabilizing lifestyle, pause to read ingredient labels more closely. I scrutinized the ingredients labels of five different brands of ready-made pickles and every brand contained chemical additives (mostly to preserve the pickles and keep them crunchy) and some with added sugar.
I prefer to make my own pickles. Granted, you can’t bring them home from the store, pop them open, and eat right out of the jar, but you get to pick your own ingredients and flavor your pickles any way you’d like.
The process is easier than you might think—and completely customizable.
Use small clean mason jars to store your pickles. You don’t need to worry about canning—these pickles include an easy five-step preparation process:
Easy to make and customize with any ingredients you like, homemade pickles require nothing more than some slicing, a 5-minute brine, and a day to marinate in the refrigerator. The taste will make you forget the convenience of store-bought pickles.
Nutrition information for the entire recipe (12 servings):
Store your homemade pickles in tightly sealed mason jars for up to two months in the refrigerator. Note: Because our homemade pickles don’t contain calcium chloride—used in store-bought pickles to preserve crunchiness—the longer these pickles sit in their brine, the less crunchy they become.
Yes, store your homemade pickles in a tightly sealed mason jar or airtight container in the refrigerator.
Spice up your homemade pickles by adding crushed red pepper flakes or chopped hot peppers (Thai bird chilies, jalapenos, habaneros, etc.) with their seeds to the jars before sealing and refrigerating them.
Nobody wants a mushy pickle. These three tips will help you get that snap you crave: