I love pickles but have never made them. I’m not one to can, preserve etc. It all seems too complicated and I would fear poisoning myself somehow for not respecting the perfect canning rules. I don’t follow directions well. I succeeded in making delicious dill pickles with a hint of heat. The good thing about these pickles is they could just be stored in the fridge for up to two months. The trick was to get them to last more than two weeks in our pickle loving household.
a big bunch of fresh dill
2 large onions, thinly sliced
4-5 garlic cloves sliced and whole-depending on your preference.
1 quart water
1 quart white vinegar
1/2 cup salt
1/2 cup sugar
One hot pepper sliced in circles. Keep the seeds if you want it extra spicy. Note: When cutting hot peppers wear gloves, unless you want to do what I did and have hot pepper on everything, including my coffee cup.
- Cut each cucumber lengthwise into four spears or as I did in rounds. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside. In a pot, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool.
- Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 2 months. Yum!
- Cucumber abundance – > dill pickles (ckenb.blogspot.com)
- Pickle Me Sweet (and Spicy) (alyshealthymotivation.wordpress.com)
- How to Make Texas-roadhouse-fried-pickles (sarangbi101.wordpress.com)
- Pickle Potential (ideasinfood.com)