How to Make Homemade Dill Pickles


How to Make Homemade Dill Pickles

I love pickles. The briny flavor, vivid color, and crunch delight my senses. They make a great snack and pair perfectly with sandwiches and BBQ.

I always have a jar of pickles in the fridge and hardly a day goes by without my eating a couple. Because of my pickle obsession, my son has taken on the role of pickle protector.

Once when my mother-in-law was visiting for the holidays, she grabbed a jar of pickles from my refrigerator. At the time, my son was five years old and he dashed into the kitchen before my mother-in-law could purloin my pickles.

“Stop!” he yelled to his grandmother. Startled, my mother-in-law froze in her tracks.

“What’s wrong?” she asked.

“You can’t eat my dad’s pickles,” he warned. “He will be so mad.”

“I don’t think that your dad will mind if I have one pickle,” she replied.

“Yes, he will,” he said. “He loves pickles and he will be upset if they’re all gone when he gets home from work.”

My wife had to call me at my job so I could assure my son that it was okay for his grandmother to eat a pickle.

To make sure that I never run out of pickles and preserve family unity, I decided to experiment with making my own. With the help of one of my friends, who has been canning for over a decade, I’ve developed the following  recipe for flavorful homemade dill pickles.

Ingredients

1 quart Mason jar

8 pickling cucumbers

1 Tbsp. sea salt

1-1/2 quarts boiled water, cooled

2 Tbsp. dill weed

1/2 cup of white vinegar

2 garlic cloves, peeled and halved

Instructions

  1. Slice the cucumbers into wedges.
  2. Place the garlic in the jar and add the cucumbers.
  3. Add the dill weed and make sure that it is evenly distributed between the cucumbers.
  4. Add the salt and white vinegar.
  5. Fill the jar with the cooled water.
  6. Seal the jar and shake to help dissolve the salt.
  7. Place the jar on your counter upside down and away from direct sunlight.
  8. Let the pickles marinate for about five days. Shake the jar periodically to distribute the seasonings.
  9. Enjoy your tasty pickles. Store in refrigerator after opening.
  10. Share with your mother-in-law.
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2 Comments

  1. Dianne de Vienne
    Posted December 22, 2013 at 8:43 am | Permalink

    My concern is with the white vinegar, said to be made most frequently from GMO corn! Organic versions, such as Spectrum, are available although more expensive. Can other vinegars be substituted for the white variety – say apple cider vinegar? I would love to have your thoughts on this, dear pickle maven! And thanks…Dianne

  2. Judi Roques
    Posted February 11, 2014 at 2:43 pm | Permalink

    I make dill pickles on a regular basis and this recipe sounds great- simple and to the point.
    I have made the mistake of trying apple cider vinegar in the past and the taste was terrible. You really need to use a good quality white vinegar to make tasty dills.

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