TJ has been BEGGING me to make him homemade dill pickles for the past few weeks, so I finally made his dreams come true and made them. TJ takes his pickles very seriously, so I knew they had to be perfect, and I have to admit that I was a little nervous to make them. Turns out, there was no reason to be nervous at all, because these are so easy and they taste just as delicious as store-bought pickles. Plus, they’re not the crazy neon green color of store-bought pickles.
This recipe makes enough to fill 4 standard canning jars, and the amount of dill is kind of up to your own preferences. TJ likes a really strong dill flavor, so I used a lot, but feel free to adjust if you want to. Also, you can cut them into any shape you want – I’m sure they’d be equally delicious as pickle chips. I really hope you’ll leave the store-bought kind behind and give these a try!
Makes 4 jars
3 large cucumbers
3 1/2 cups water
1 1/4 cups white vinegar
1 tbsp salt
4 garlic cloves
several handfuls fresh dill, to taste
Slice the cucumbers into spears.
Combine the water, vinegar, and salt in a saucepan and bring to a boil. Then remove from heat and allow to cool completely.
Divide the cucumbers between four canning jars. Add a clove of garlic and a handful of fresh dill to each jar.
Carefully pour the cooled vinegar mixture into each jar, filling to the top. Seal the jars and refrigerate for about 3 days. Enjoy!
P.S. A grilled cheese on a sandwich thin is pretty much the best sandwich ever!
Adapted from Allrecipes
Have you ever made homemade pickles? What is your favorite thing to eat with pickles?
Did you catch my post on Chili’s at Home? Check it out!
September 17, 2014
Mmmm. Those pickles look ready to eat.