I've never been much of a sweet pickle person, I like dill pickles. This past Summer while working at the farmer's market I was craving some pickles, luckily the people who weren't too competitive with us had a jar, I decided to try some.
It was alright, but when I was done I wanted more and since I didn't want to give them all my paycheck I decided to make some. Next came my journey to find a good recipe. My first recipe was AWFUL, I can't remember where I got it from, but it was the most awful thing I had ever tasted in my life. Whoever had put that on the internet should have their internet cut off. It was atrocious. I searched for awhile again and I finally found a good looking recipe! I cautiously decided to try it and I got the dill and cucumbers then headed home to test out my recipe. I followed the recipe then let it sit in my fridge tempting me for about 2 weeks. Here's my wonderful amazing creation:
NOTE: (This recipe is for a quart mason jar.) Ingredients:
2 heads of dill
A cucumber -- (I chopped up a cucumber thinly which filled up my entire jar, but if you need to chop up more then get two cucumbers.)
1 1/2 cups of water
1/2 cup white vinegar
1 1/2 tablespoons of salt
Directions: 1.) Place heads of dill in hot sterilized quart jar. Fill with cucumber slices to within 1 inch of top. 2.) Brine: Combine water, vinegar and salt in saucepan. 3.) Bring to a boil. 4.) Pour over cucumbers to within 1/4 inch of top. 5.) Seal. 6.) Refrigerate for two-three weeks (mine usually make it to about 4 days in the fridge before I have to start snacking.) Occasionally shake it and place it upside down once in awhile to let the flavor set in on the top of the pickles. Makes one quart.
Comments