Saturday, August 28, 2010

Dill Pickles

So I've always wanted to make pickles but I never did because I don't have the stuff to properly can and I didn't know how and it kind of sounds a little intimidating.  But then I had several people tell me they made these pickles off of my favorite blog so I had to give it a try!  And they were easy, the hardest part was finding pickling cucumbers.  At Walmart they had some but they were all slimy and like $2.50/lb and I wasn't about to pay that much a lb. for a slimy vegetable so I waited and kept looking at different grocery stores until one of my friends suggested trying the Farmers Market.  Well I didn't know where one was and I had never been to one before so I was hesitant but yet excited!  So we went and found a basket of pickling cucumbers for $4 and I'm so excited to go back to the Farmers Market and buy more!

Dill Pickles

For the brine:
3 cups water
6 tbsp. white vinegar
3 tbsp. kosher salt
minced garlic
fresh dill
cucumbers, cut into spears


Combine all brine ingredients in a pitcher. Stir well to dissolve salt.

Put several sprigs of fresh dill in the bottom of each jar. Pack half full with cucumber spears. Layer with more sprigs of fresh dill. Finish filling the jar with cucumbers. Sprinkle some minced garlic on top. I wasn't sure how much to use to I used 2cloves per jar which I think mine taste a little too garlic-y but Lee says they are perfect!  Pour brine into the jar until it is full and pickles are completely submerged. Put the lid on and allow to refrigerate at least 2 days before eating.

Adapted from Annie!  (BTW this is my last recipe from her for awhile but you should definitely check out her blog, I hope to be as good as her one day)

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