Homemade Dill Pickles

Please Welcome Back...
Every year I grow cucumbers in our garden. And, every year, our cucumbers go crazy and I get so many of them! I usually give them away to neighbors & friends. This year, I had so many & decided to make some homemade pickles. They are very easy to make & it only takes a few minutes of prep work.

 Here is what you need {per pint sized jar}

Sliced Cucumbers
1 tsp crushed garlic
1 sprig of fresh dill
1/2 tsp coriander seeds
1 tsp mustard seeds
1 tsp whole peppercorns
1/2 tsp red pepper flakes
1 T sea salt

I used cucumbers from my garden, but you can use cucumbers from the grocery store or Farmers Market (From this harvest of cucumbers below, I made 8 pint sized jars of pickles. 4 jars of pickle spears & 4 jars of sliced pickle chips)

Slice your cucumbers:

Place in jar:

 Add spices to the top:

 Then, add the fresh dill:

Fill jar with water (leaving about 1/2 inch of space from the top of the jar) 
Make sure cucumbers are completely submerged. Put on lid.
Leave on the counter for 3-5 days. 
Test a pickle on day 3. 

If it is tastes good to you, then put the jar in the fridge.
{This stops the fermentation process}

 You know the pickles are perfect when
they taste great & they still have their crunch. 

If you leave them out on the counter too long, they will lose their crunch and get really soft so it’s important to put them in the fridge when they have the flavor you desire. If you live in a hot climate, the pickles will get soft quicker.
Your pickles will keep for 6 months in the fridge. 


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Loaded Baked Potato Salad   :  A Baby Boy Baseball Shower  :   Chocolate Kahlua Bundt Cake
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