I lived in LA when I was 24/25. It was there that I had some of the best pickles of my life! These were from a deli/bakery shop called Joan’s on 3rd. However, I no longer live in LA, but I still think about those pickles. I started to look up what type of pickles those were; low and behold, I come to find out, I am not the only one thinking about those Pickles! There are a few versions of this recipe out there. They all seem to have the same basic ingredients.
Brine for 1 16 oz Mason Jar:
2 tablespoon salt
1/3 cups white vinegar
3/4 cups cold water
1/3 cups plus 2 Tablespoon white sugar
1/2 teaspoon celery salt/seed (I had celery salt but not seed. I think it worked just as well. Use what you have)
1 1/2 teaspoons juniper berries (I bought mine on Amazon since I did not see them in my grocery store)
1 1/2 teaspoons yellow mustard seed
¼ cup fresh dill or 1 1/2 teaspoons dried dill (I used dry since that is what I had)
1/3 small onion, sliced thin
What I have brined in this mixture:
1 Cucumber and 3 small zucchinis (Just items I had from my garden that day)
You will want to cut up your items and LIGHTLY sprinkle some salt on them (too much salt here will end up giving you very salty pickles). Let them sit and drain for about 30 mins before adding them to the brine. You can also do this to the onions.
Other ideas to add to this? How about sweet and spicy? Add a pinch of red pepper flake to this!
Most recipes have you bring this mixture to a boil and then pour into the jars. I don’t really think this is necessary, since I plan to eat mine within a week or so. I do not recommend using this method for long-term storage. I just poured all my ingredients in the jar, closed the lid tight, and shook it until all the sugar and salt had incorporated. Plus, one less thing to clean!
This is NOT a long sitting pickle recipe. In fact, I did not wait more than 30 mins before I had some.
**This was the first time I made this. I will refine the mixture when I do it again.