The Recipes

Homemade pickles

If you notice, I don't bake all that often.  I just don't have that big of a sweet tooth, so if I'm baking, it's usually to share with friends and coworkers.  What I do have is an insane love for all things pickled and vinegar-based.

I made this big batch, and I guarantee you I'll eat them up in a week or two.

Oh, and for those who know me here in D.C.... yes, this was the batch of pickles that I managed to slice off part of my finger making.  Note to the wise: Use the dang hand guard they give you with your mandolin.  I didn't feel like it was very stable when slicing the cucumbers and thought I was a badass and set it aside.  Before you know it?  Nice little chunk of my finger missing.

And don't kid yourself....  I am loathe to go to the doctor unless I REALLY must.  My solution?  Wrapping it in a paper towel and hoping for the best.  (Also don't do that at home.)  Special thanks to my friend who forced me to visit the nurse on my floor the next day and get that puppy cleaned and wrapped properly, and to the poor nurse who had to deal with me!

Homemade Pickles


- 4-5 kirby cucumbers, sliced on a mandolin (or very thinly sliced by hand)
- 1 c. sugar
- 1 c. white wine vinegar
- 2 T. coriander seeds
- 1 T. cumin seeds
- 2 T. black peppercorns
- 2 bay leaves
- 1 T. crushed red pepper

Bring the water and vinegar to a simmer in a small pot until the sugar dissolves.  Add in the coriander, cumin, peppercorns, crushed red pepper, and bay leaves.  Put all of the cucumbers in a container and pour the vinegar mixture over them.  Store in the refrigerator; the pickled flavor will become more intense the longer they sit.