This week's blog post was one of my favorite because it features my sweet husband! He told me he wanted to make some homemade pickles this weekend and I jumped at the chance to document this adventure (and any chance to sneak a photo of him)! We always have a big jar of dill pickles in our house so why not save the trip to the grocery store and make them ourselves? Since it was his first time making pickles, Hubby wanted to only do a few jars. Canning is a whole new avenue for us but we were surprised at how simple it is to make pickles!
Start out by sanitizing the jars. Place jars and lids in a water and bring to a boil. Boil the jars for 10-15 minutes, remove using tongs (jars will be HOTT!) and allow to cool on a towel.
To make three (1 pint) jars of pickles, you'll need:
1 bunch of fresh dill
2 cloves of garlic
1/4 cup kosher salt
2 1/2 cups white vinegar
2 1/2 cups water
Begin by slicing cucumbers into desired size and shape. We chose both spears (for snacking) and rounds (for sandwiches).
Chop garlic and tear off sprigs of fresh dill. Pack one cucumber into each jar, integrating dill and garlic throughout.
*Tip: for a little extra spice, add in peppercorns or red chili flakes!
Continue by making the brine. Combine water, white vinegar and salt in a saucepan. Bring to a rolling boil and then remove from the heat immediately.
Pour the brine into each jar until the liquid is covering the cucumbers. I use my trusty Pyrex measuring cups to pour the brine ensuring minimal spillage.
Seal the jars and refrigerate for one week! It's literally as simple as that. The hardest part is having the patience to wait a week, so make sure you plan out ahead of time!
Comment down below on your tips and tricks for pickling. Let me know if you try this recipe and how it turned out for you!
Check back next week to see how they turned out!