This summer I decided to add Homemade Pickles to our Summer Fun list because I thought my kid’s would get a kick out of making something they love so much.
These pickles are crazy easy to make. I believe there are two types of people- bread and butter pickle people and dill pickle people. We are firmly on the dill side so these are nice and briney and salty and dilly and delicious!
Best of all they literally take minutes to put together.
The only challenge with making pickles is to find the right kind of cucumber. I bought our cucumbers from the Farmer’s Market. You want lovely cucumbers that don’t have the gross wax-y stuff on the skin like you sometimes see at the grocery store and you don’t want standard English cucumbers or cucumbers. You want to try and find the smaller cucumbers.
I bought pickling cucumbers at the Farmer’s Market this year.
Here is the recipe I used- this makes enough for (2) large mason jars of brine to soak your pickles in. I made the jar above of pickles that were sliced into spears and then the two extra whole cucumbers I put in a second jar with the remainder of the brine.
I had 6 cucumbers in total and these pickling cucumbers are roughly 4-5 inches in size.
- 3½ cups water
- 1/ ¼ cups vinegar
- 1 tablespoon sea salt
- 2 cloves garlic minced or cloves
- Peppercorns (this is to taste but about 20 per jar)
- Fresh dill
- Start by cutting the cucumbers to your preference- into chips, spears or keep them whole.
- Add the water and vinegar to a saucepan over high heat and bring to boil.
- Add the sea salt.
- Remove from heat and let cool.
- Add the fresh dill into a large mason jar.
- Add the pickles in chips or spears or whole and cram as many as you can fit in the jar.
- Next add the whole garlic or minced garlic to the jar.
- Add the peppercorns to the jar.
- Once the vinegar and water has cooled completely- dump it over the cucumbers in the jar.
- Seal the jar with a very tight lid and shake to mix all the ingredients together.
- Pop in the fridge for 24-72 hours and Boom! All done.
I have found these are ready to eat a day later but the dill-y flavor will just get more intense as time passes so about 3 days is ideal. After 3 days I like to remove the dill as it gets a little soggy but I do leave the peppercorns and the garlic in the brine.
I found these pickles to be delicious and very crispy- so a perfect summer treat! If you do slice them they will get more of the seasoning. When I leave the pickles whole they tend to have a more subtle flavor.
These should last a few weeks in the fridge and they would be a great homemade gift idea!
Here are a few other recipes you might like:
Avocado Lime Spread– use this on burgers or sandwiches for a healthy alternative to Mayo!
*Recipe adapted from All Recipes.