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.
Here’s what you’ll need
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 awhile to ‘pickle’
I eat them like chips!
- 4 tablespoons kosher salt
- 8 cups water
- 2 pounds pickle cucumbers
- 3 tablespoons white vinegar
- 4 cloves garlic, minced
- 1 teaspoon dill seed
- 2 tablespoons dill weed
- 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.
- This makes enough for (2) 1 quart jars.
- You want to really cram as many pickles into the jars as you can because they will shrink.
