{Dill-icious} Homemade Pickles

Wednesday, July 17, 2013


Nothing says summer better than a jar of homemade pickles.
Here's a recipe my best friend Molls shared with me.
I've never tasted pickles as good as hers.
Also, if you're looking for an amazing refrigerator pickle recipe go here.

Ingredients: (Makes 4 Pint Jars)
8-10 small pickling cucumbers (about 3 lbs)
2 Cups Water
2 Cups White Vinegar
2 Tablespoons Pickling Salt
4 Heads of Fresh Dill
4 Small Cloves of Garlic

Directions:
1. Sanitize glass jars by boiling them in water for 10 minutes.
2. Meanwhile, cut a thin slice from the ends of each cucumber.
3. Combine vinegar, water, and salt in a medium saucepan and bring to a boil.
4. Remove hot jars from canner.
5. Place 1 head of fresh dill and 1 clove of garlic into each jar; pack in cucumbers.
6. Pour boiling vinegar mixture over cucumbers to within 1/2" of rim of jars.
7. Screw on lids and boil for 10 minutes to heat seal pint jars (15 minutes for quart sized jars).
8. Store at room temperature for 6 weeks before eating.

Note:
Garlic may turn blue or green in the jars. This is nothing to be alarmed about, it's only the effect of the acid on the natural pigments in the garlic. Also, pickling salt is free of additives found in table salt which can discolor homemade pickles. If you use regular table salt, the pickles will taste fine, but they may turn dark, with a cloudy liquid. Do not substitute kosher salt, as the difference in texture can result in incorrect measurements.

5 comments:

little said...

love homemade pickles!!

romantically challenged

Laura said...

These look great! How long can they be stored for?

Anonymous said...

My grandma made pickles very similar to this, except she added just a hint of either ground red pepper or a dried red pepper. It adds just a hint of "punch" and they were SOOO YUMMY!

Today's Letters said...

little, my mom said twinner and i teethed on pickles when we were babies. still huge fans :)

laura, i forgot to mention (but added it in the description above) to store these for 6 weeks at room temperature before opening. we keep ours in a cupboard in our dinging room while the brine does it's thing.

anony, my dad does the same thing! next time i'll make a batch for tim with dried pepper. he likes things hot :)

Papa said...

You can also add one or two dried red chili's as it will add minimal heat but the color adds to the beauty of your efforts. A few red pepper flakes that are ALWAYS free at your local pizza joint, are also a good way to Kick UP the heat.....

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