It's cucumber harvesting time in the garden, and in our home, that means one thing: Dill Pickles.
Our dill pickle recipe is probably our most sought out recipe, so I'm extremely excited to finally be able to share it with you all. We've shared these pickles with our family and friends, and they are gone as fast as lightning without fail! They have the perfect amount of crunch, sour taste, and dill flavor.
These puppies are seriously addicting!
When I first tried this recipe several years ago before Caleb and I were married, my roommate Alli and I ate all 5 jars we made in one weekend.
These are incredible eaten on their own but would also be amazing on burgers, sandwiches, or in an egg or potato salad!
Canning in general can often seem like something that your grandparents did but with the resurgence of interest in the homesteading lifestyle, many of us younger folk are searching for ways to learn to preserve food and to adopt practices that save money and stretch our harvests. Understanding that all food is seasonal and that for thousands of years our ancestors were constantly working to store up enough to see them though the winter can give those of us that have a heart for homesteading a window into how to preserve our food.
"Pickling was my first introduction into preserving the fruits of the garden and drew my heart towards adopting a homesteading mindset towards food without me even realizing it. "
Pickling can seem a little intimidating at first, but this tried and true recipe is an easy introduction to preserving because it doesn't include a water bath or pressure canning. It simply uses your refrigerator to preserve the yummy pickles that will be your new flavor of summer.
This recipe is best with farm or garden fresh cucumbers and dill, but you can definitely use store bought ingredients if you don't have access to garden grown or aren't available at your local farmers market.
2 pounds or approximately 6 cucumbers
1 1/2 cups of white vinegar
1/8 cup of sugar
4 teaspoons kosher salt
3 teaspoons mustard seeds
2 cups of hot water
1 1/2 cups chopped fresh dill
1/4 teaspoon red pepper flakes
5 garlic cloves, peeled and minced
Sanitize jars by boiling them for 5 minutes or by washing them in the dishwasher.
Wash the cucumbers. Slices them into quarters or round slices depending on your preference.
Mince the garlic.
Heat water on the stove until it is just about to boil. Remove from heat.
Stir together hot water, vinegar, sugar, salt, mustard seeds, garlic, and red pepper flakes.
In a large bowl, toss together the cucumbers and fresh chopped dill.
Fill jars with cucumber slices or spears making sure to include dill in the jars. Pour the brine over the cucumbers until they are fully submerged.
Secure lids on jars and refrigerate for 24-48 hours before eating.
Keep stored in fridge and enjoy!
This recipe keeps in the fridge for up to a month in the refrigerator but with how yummy they are, they are usually gone a lot quicker!
I hope that you all enjoy this recipe and that it not only creates a delicious snack for you and your family and friends but also serves as an introduction into a new way of looking at food.