There are two types of people in this world: people that love pickles, and those that don't. Lucky for me, I fall into the former category. And lucky for the rest of you pickle lovers out there, I'm sharing my own dill pickle recipe with you today!
I have memories of my maternal grandmother jarring and canning all sorts of things from strawberry jelly to sweet corn to spaghetti sauce to (you guessed it)...pickles. While I got some of Grandma's cooking genes, I did not inherit her knack or patience for canning quite yet. That's why these pickles are cold pressed, no need for boiling, sanitizing, or sealing. They'll be good for about 2 weeks if kept in the fridge, that is if you don't eat them all first ;)
Ingredients:
Minced garlic, 3-5 teaspoons according to taste
White vinegar, 1 cup
Water, 1 cup
Salt, 3 tablespoons
Pickling cucumbers (smaller size with thinner skins than regular cucumbers)
Fresh dill
Place your water, vinegar, and 2 tablespoons of salt in a pot on medium/high heat until boiling.
While you are waiting for it to boil, slice your cucumbers into 1/4ths and set aside. Remove dill from tough stems and coursely run a knife through the herbs.
Allow water and vinegar mixture to boil for 2 minutes, then remove from burner and allow time to cool.
In a pint sized mason jar layer a few sliced cucumbers, teaspoons of garlic (to taste), and dill until jar is full. Sprinkle remaining salt on top of the ingredients and pour your cooled liquid until filled. Seal the jar and give it a good shake.
Place jar in refrigerator and patiently (...or not so patiently) wait 24-48 hours before tasting your delicious creation!
I took these to work and my fellow nurses gobbled them up with rave reviews. Homemade and nurse approved, what more convincing do you need?!
Happy cooking, my pickle loving friends!