Soo until very recently, I did not know homemade pickles were a thing. I guess I just never really thought about it! A few weeks ago I came across a recipe in a Family Circle magazine (I’m secretly a middle-aged lady at heart) and thought I’d give it a whirl:
Homemade Dill Pickles
-2 lbs cucumbers
-2/3 cup dill sprigs
-2 tablespoons pickling spice
-3 1/2 cups water
-6 halved cloves garlic
-1 cup white vinegar
-1/4 cup kosher salt
Divide the pickles, pickling spice, and dill between two 1-quart canning jars (I used 5 smaller ones). Boil water and add garlic, then stir in the vinegar and salt. Pour liquid into jars; cool to room temperature. Cover and refrigerate 2 days before eating. Enjoy for up to 1 month.
The only things I had to buy for this recipe (well, aside from the cukes) were the mason jars and pickling spice, so it was a fairly inexpensive project. I am in a very extreme dill phase and am growing some on my patio, so I added way more dill than the recipe called for. Always a good choice.
I was somewhat skeptical about how these would turn out but I have to admit, they are way better than the store-bought kind. Josh loves to eat them plain, while I prefer them on a burger or some sort of sandwich. Let the summer grilling begin!