DIY: Homemade Pickles

Michelle Chahine Sinno Mornings With Minjay Pickles

Last week, my mom was visiting and I took the opportunity to make homemade pickles with her. I find most canned pickles available in stores to be too sweet (and with unnecessary added sugar). As a kid, I used to love the pickles at home that my mom used to make, based on my grandma’s recipe. I don’t know if it would be accurate to call them “Lebanese Pickles,” but they are definitely a staple from growing up there.

It’s been so exciting to see the pickle jars on my kitchen counter the past few days (It’s the small things in life, after all). I can’t wait to pop one open later this week and try them out.

Here’s the recipe for one large jar (around 37-40oz. For reference, I used the IKEA Burken Jar and doubled the recipe to make 2 jars total).

  • 1 C water
  • 1 Tbsp rock salt (not heaping)
  • 1 C red wine vinegar
  • 1 garlic clove
  • 1 lb small Persian cucumbers (easily found at Trader Joe’s)

Place the water in a saucepan on high heat and stir in the rock salt until it melts. When the water boils, add the vinegar and return to boil. As soon as it does, remove from heat and cool completely. 

Michelle Chahine Sinno work life balance recipes

When the mixture is cooled, slice the cumbers and add them into the jar.

Peel one large garlic clove (or two small ones) and add on top of the cucumbers.

Cucumber pickles homemade recipe

Pour the water-salt-vinegar mixture into the jar. Cover with an air-tight lid. Wait 5-6 days and then refrigerate after opening.

Michelle Chahine Sinno Pickles

(Note: I took this photograph right when I sealed the jar. The green color will wilt significantly once pickled).

 

 


If you’re new to this blog, read my first 2 posts in this series:

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Fresh Pasta Recipe for a Romantic Night at Home

Romantic pasta night recipe fresh cherry tomato

It’s all about balance!

While we probably shouldn’t eat pasta every night, it’s perfect for the occasional quick yet delicious dinner for two– with a glass (or two) of red wine. And with homemade pasta dishes, you at least know what you’re putting into the sauce.

I love this super simple 5-minute tomato sauce recipe made from scratch with whole ingredients. I adapted it into an even simpler version that we love having once every several weeks for a special dinner at home. It really does take five minutes to cook and a few other minutes to chop the onions and garlic– Fifteen minutes total if you count the time it takes to cook the pasta!

Ingredients

  • 1 box of Farfalle pasta (16 oz)
  • ¼ cup extra virgin olive oil
  • 3 green onions, chopped small
  • 3 cloves of garlic, peeled and smashed
  • 1 package of cherry tomatoes (16 oz. I use the Trader Joe’s pack)
  • ¼ teaspoon red pepper flakes
  • ¼ cup Italian parsley, roughly chopped (We always have some Parsley at home!)
  • 2 teaspoons dried basil
  • 1 teaspoon sea salt (You can add some more salt to taste once it’s cooked).

Heat the olive oil over medium heat in a large, deep skillet or pot. Add the green onions and garlic for 1 minute. Then, add the tomatoes, salt, parsley and basil for two minutes. Finally, mix in the cooked pasta and stir over heat for 2 minutes.

And done! Delicious, quick meal that you and a loved one can enjoy together, with some leftovers for later. (Double the recipe if you’re more than 2 people…)

 


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