I love dill pickles. LOVE them. So when Betty told me about her family’s day pickle recipe I just had to try them out and guess what they were fantastic! Best part is that there’s almost no prep and you don’t have to fuss around with any of that canning business 😉 Crispy and tangy, these dill-licious (ya i couldn’t resist) pickles are a must have in every fridge.
You will need:
12-15 Pickling cucumbers (I got 4-5 in each mason jar)
3 large mason jars with lids
6 cups of water
1 cup of vinegar
½ cup of sugar
½ cup of sea salt
1 head of garlic
1 bunch of dill
Boil 3 cups of water and dissolve the sugar and salt. Add in 3 cups of cold water and the vinegar. Place some cloves of garlic and bunches of dill in each jar and load up your cucumbers. Pour brine in each jar until all the cucumbers are fully covered, seal up and let sit at room temperature for 24hrs. Take jars and place in the fridge for another day and your pickles will be ready to eat. These tasty treats will keep in your fridge for up to 3 weeks, that is if they last that long;)
While you’re waiting for those pickles to marinate head on over to Betty’s blog http://thelandofpeaches.com/ and see what local foods her son Beckham is growing!