Happy 4th of July! I hope you are all enjoying a wonderful day spent with family, friends, and tasty BBQ.
In honor of the holiday, I'm going to post a recipe that you need. Yes, need. If you're a pickle-lover, make these pickles right away. You'll never buy lamesauce storebought pickles again! It's so easy - I knock out six jars in under 15 minutes, and they keep in the fridge until you've eaten them all. Cheaper than storebought, too.
OK, let's get to pickling...
*Pickling is not one of those things where there are exact measurements - you're going to have to access your loosey goosey free-and-easy side. It's not baking - you won't ruin anything! Also, this is not a tutorial in canning. I just stick mine in the fridge. They last a long time, but I also eat a lot of pickles. :)
- Fresh dill pickles (labelled as such at your grocery store in the produce section - I buy mine from my neighborhood mom-n-pop produce stand.)
- Multiple glass jars (I like quart-size Masons)
- 3 cups distilled white vinegar
- 3 cups water
- 2T + 2tsp sea salt
- 2T sugar
- Fresh dill (just buy a package, enough to drop @3 sticks/spears/sprigs into each jar)
- Pickling spice (enough to drop about a tsp into each jar)
- Mustard seed (enough to drop about a tsp into each jar)
- Fresh garlic, sliced (enough to drop about 1-3 sliced cloves into each jar)
- Make sure your glass jars are squeaky clean.
- Cut your dill pickles into either spears or slices and distribute them into your jars.
- In each jar, place 3 sticks of dill, a tsp of pickling spices, a tsp of mustard seed, and then 1-3 sliced garlic cloves. Use your discretion as to how much you want in there - my numbers are just a guideline.
- Make your brine! In a large pot, stir together your vinegar, water, sea salt, and sugar. Bring to a boil and make sure the sugar and salt is dissolved into the mixture. Let it boil for about 2 minutes, then remove from heat.
- While still hot, fill your jars with the brine! Be careful not to overflow, but make sure the pickles are covered completely with the brine.
- Allow the jars to cool until it's ok to cap 'em, then stick them in the fridge!
The pickles will start to taste pickly 24 hours later, but I like to give mine 72 hours for them to reach full flavor.