I prefer those crunchy dill pickles that are in the refrigerator section of the grocery store. These pickles are just like ‘em! My family practically inhales them!
When I went out to my garden this morning, I realized that my morning was cut out for me! I picked this huge bowl of pickling cucumbers. These are so easy to make. I can do just one jar at a time if I just have a few cucumbers. If you don’t have a garden, just pick up a few at the farmer’s market. In just one week, you’ll be eating these crunchy pickles!
Besides the cucumbers, here’s what else you’ll need:
(This recipe is for 1 – quart jar of pickles)
2-3 sprigs fresh dill, with flowers
2 garlic cloves
1 ¼ lbs. (about 8-10 small-med.) pickling cucumbers
1 T. Kosher Salt
½ c. white vinegar
Bring to a boil about 2 cups of water. Remove from heat and set it aside to cool.
Put dill flowers, and garlic cloves in bottom of sterilized quart jar. Slice the cucumbers in half lengthwise. Arrange the cucumbers in jar for a tight fit. Add the salt and the vinegar. Then, fill the jar (to within 1/8” from the top of the jar) with the cooled water. Put on seal and ring. Shake to dissolve the salt. Set jar upside down on the counter for about 4-5 days (avoiding direct sunlight) turning the jar either upside down or upright each day. Let sit upright for 2 more days. Then refrigerate.
NOTE – These are not processed in a water bath canner for long term storage. These must be kept in the refrigerator. They will last several weeks (if you don’t eat them all!)
During cucumber season, I also like to make these “Sandwich Stacker” Pickles. They are perfect for putting on sandwiches! This way, there’s a crunchy dill pickle in every bite.
Just slice the pickling cucumber into 1/4″ slices lengthwise and follow the recipe for the other ingredients!