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