Homemade Pickles

6

Welcome to day 8 of our 4th of July recipe countdown! We’re only one week away from the big event! Since I’ve already told you about my secret desire to live in another era, I’m sure it’s no surprise that homemade pickles was on my list of things to conquer. I just love when there’s a pickle included with my meal–like a bonus item waiting for me on the plate. There’s a certain satisfaction of biting into a cold, crisp spear, and when you make them fresh, that experience is enhanced for sure. This version is packed with whole cloves of garlic and vibrant sprigs of dill. The flavors marry nicely to make these satisfying on their own and a stellar compliment to any burger or sandwich. I started making these last summer and they got rave reviews. They’re such a perfect touch to a 4th of July celebration, and an impressive side to bring to a summer potluck. Best of all, they’re made a few days ahead of time so it’s one less thing you have to do the day of your party.

In true That’s SO Jenn style, I found a very un-intimidating recipe. My theory is, the more approachable the process is to get there, the more likely we will be to go back and try it again!

Recipe slightly adapted from Epicurious

Ingredients:

8-10 small pickling cucumbers (about 3 lbs)

2 cups white vinegar

2 cups water

2 tablespoons regular table salt

4 heads fresh dill or 4 teaspoons dill seeds

4 small cloves garlic

Wash cucumbers and cut a thin slice off the ends of each cucumber to make spears.

If making rounds, cut them into circles. I used a wavy knife for fun!

Combine vinegar, water and salt in a saucepan and bring to a boil.

Place 1 head fresh dill or 1 tsp of dill seeds and 1 clove garlic in each jar or Tupperware container. I used a very large container so I put it all in one.

Pack in cucumbers and add boiling water mixture to within 1/2 inch of the rim. Cover immediately.

 

Refrigerate for at least a few days or until ready to use.

Eat and enjoy your impressive work!

Coming Up Tomorrow: Bald Eagle Potato ‘Nests’ with Baked Bean ‘Eggs’

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