There are a lot of people out there who don’t like pickles. Have you ever been to a restaurant and the person you’re with offers you their pickle because they don’t want it?
I feel like this happens alllllllll the time. What kind of fools do I dine with?! JK (but am I?). One of my favorite things in the world are dill pickles. I can’t even explain why…but I know it has to do with that snap and the salty-dill flavor. When we go to Portillos I order the same thing every.single.time.
A hot dog with ONLY a pickle. And fries. Duh.
We decided to give homemade pickles a try because Cliff’s Aunt Pam has a famous pickle recipe. Admittedly, I have never had Aunt Pam’s famous pickles…but if Kara and Cliff say they’re good then that was all the convincing I needed.
They are delicious!!! And more fresh then store-bought pickles too. This is definitely a recipe that I’ll make again and again so that they’re always available for snacking.
Oh snap!
On a side note…today marks the first day of my ‘3-day juice cleanse’. I’m giving it a try with 3 girlfriends and will report (complain/cry) back to you all next week.
How to Make Pam’s Famous Pickles.
- Remove the tops and bottoms of the pickles.
- Now cut into stalks. Or circles if that’s how you prefer your pickles.
- In a large pot, bring water and salt to a boil. Once salt has dissolved, remove from heat. Add the vinegar and let cool.
- In a small bowl, combine garlic, dill seed, and dill weed.
- Stuff the quartered pickles into jars then add the seasoning.
- Fill with water and close tightly. Time to refrigerate. They need to chill for a while to ‘pickle’.
I eat them like chips!
Pam’s Famous Pickles
Ingredients
- 4 tbsp kosher salt
- 8 cup water
- 3 tbsp pickle cucumbers
- 3 tbsp white vinegar
- 4 cloves garlic, minced
- 1 tsp dill seed
Instructions
- Wash and dry 2 quart size mason jars. Set aside.
- Combine the water and salt in a large pot and bring to a boil. Allow the salt to dissolve, then remove from heat.
- Add white vinegar and set aside.
- Cut the ends off of the pickles and slice them into quarters.
- In a small bowl, combine garlic, dill weed, and dill seed.
- Cram the pickles into the mason jars and add the garlic, dill weed, and dill seed. Once the water has cooled, pour water into each jar.
- Refrigerate for 5-6 days before eating. After a couple of days check the saltiness. If its too salty replace some of the brine with water. If it needs more salt add a little more. Shake the jars every couple of days. Will keep in the refrigerator for about 2-3 weeks.