Homemade Dill Pickles

August 5th, 2012  |  Free of Gluten, Other, Veggies  |  2 Comments

I'm sure I've mentioned my husband's pickle addiction a time or two before.  The truth is that although he complains about the number of jars that overflow {and sometimes fall off of} the shelves in our refrigerator, he would be devastated if he saw me throw out even one small jar with only one small pickle in it.   Just like some people like Tabasco on everything they eat, my husband likes pickles with everything he eats...and depending on what dish it is, he's got a specific pickle in mind.... bread & butter, dill, cornichons, hot 'n spicy... as far as he's concerned, pickles go with everything.

So when pickling cucumbers showed up in my CSA basket this week with a recommended recipe for dill pickles, I thought I'd try and make hubby's day.  I'm just sort of getting into the canning thing and always seem overwhelmed by all the boiling of bottles and recipes for huge batches of preserving something, so I adapted this recipe for a very small batch.  Not only was it super quick and easy {less than 10 minutes!}, I knew that if they didn't turn out for some reason, I wouldn't feel bad about tossing out several jars of pickle mess.

Luckily, I don't have to throw out a thing.  These pickles are awesome!  They taste so crisp and fresh with the perfect amount of dill and pickling spice AND now I have a new way to show my love to my pickle-loving husband!

Ingredients:

4-5 small pickling cucumbers
1 cup water
1 cup white vinegar
1 teaspoon kosher salt
1 teaspoon sugar
2 teaspoons pickling spice {recipe below or use pre-mixed pickling spice}
4 sprigs fresh dill
2 cloves of garlic, chopped

Pickling Spice:
1 teaspoon mustard seed
1 teaspoon coriander seed
2 bay leaves
2 whole anise
1 teaspoon whole peppercorns
1/2 teaspoon mace {optional}

Directions:

Wash and dry cucumbers.  Slice lengthwise into quarters.  Divide cucumber spears evenly between two pint jars.  Place 2 sprigs of fresh dill in each jar and divide the chopped garlic evenly between jars.

Put 1 teaspoon of the pickling spice into each jar {you will probably have some left over}.

In a medium saucepan, boil water, vinegar, salt and sugar until salt and sugar dissolve.  Remove from heat and pour into jars with cucumbers and spices.

Place lids tightly onto jars and allow to come to room temperature; then place into the refrigerator for at least 24 hours before enjoying!

 

2 thoughts on “Homemade Dill Pickles

  1. Hi Amy,
    Try this one, with zuccini so abundant this time of year, I found a receipe for zuccini pickles. They taste so much like bread and butter pickles, it’s amazing. It’s so easy, only takes about 10 minutes to make, and NO CANNING!!
    Ingredients:
    2 zuccini (each about 8 in. long)
    2/3 C Apple Cider Vinegar
    2/3 C White Wine Vinegar
    2 full sprigs of fresh dill
    1 Tsp of Mustard Seed
    1 tsp of Kosher Salt

    Cut zuccini into 1/4 slices with a serated bladed knife.
    Combine all ingredients in a jar (with lid).
    Put in refridgerator, keeps for at least 3 weeks. (If they last that long)

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>