I remember making pickles with my Mom many years ago. While walking through the farmers market last weekend I couldn’t pass up the little baby cucumbers. I grabbed a sack of them and a thing of dill and then searched for a recipe.
This recipe seemed like the easiest so I started with this one. The pickles have only been in the fridge for a week but already have great flavor.
Dill Pickles (From: Delicious Meliscious)
- 3 cloves garlic, minced
- fresh dill
- cucumbers
- 3 cups water
- 6 TBSP white vinegar
- 3 TBSP Kosher salt
Put some of the fresh dill in the bottom of each jar. Pack 1/2 full with cucumbers. Lay more fresh dill on top and finish filling the jar with cucumbers. Put minced garlic on top, pour brine into jar until it’s full.
Put the lid on, and leave them in the refrigerator for 2 days before using.
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These are my favorite, too! Glad you guys liked them as much as we do!
Funny that you remember making pickles. I think we only did it the one year in Castle Rock when we had that huge garden,