I had no idea how to make pickles. Now that I know how easy it is, I regret not planting cucumbers this year. Organic cucumbers in grocery stores are so expensive! I bought 4 anyways, and with some dill from my pallet garden and a few other things from the pantry I got to work. I used a glass jar that I already had (I never dispose of glass jars, I always use them for something!), and Mason Jars. If you plan on canning them, use sanitized Mason jars. I just left these in the fridge, since I know they wouldn't last long in our house.
|For $2 a cucumber, these pickles better be good.|
|I grew dill precisely for pickles.|
Two tips: first, cut about 1/4 inch off the end of the cucumber. It keeps them crisper. Second, if you run out of vinegar/water solution, you can add more to cover the cucumbers, but keep the 3:1 ratio.
|Slice off the ends.|
Garlic Dill Pickles
Makes 3 jars
- 4 cucumbers
- 1 large bunch of dill
- 3 garlic cloves
- Tsp. black peppercorns
- 1 1/2 tsp. salt
- 3 cups distilled white vinegar
- 1 cup water
- Slice the cucumbers into spears and/or chips.
- Stuff them into glass jars, along with whole garlic cloves, dill, salt and peppercorns. This is all to taste. I divided the amounts listed in the ingredients between the 3 jars.
- Add the vinegar and water together and pour into the jars until they cover the cucumbers.
- Refrigerate for at least a week before eating. The longer they sit, the less "bite" they have to them.