The only thing we have successfully grown a lot of this summer has been cucumbers. It's amazing how many pounds of cucumbers we got out of literally 6 seeds. They seem to love what we've got going on in our garden.
I had about 15 of them that I needed to do something with before they went bad. So I decided to make pickles. I figured it couldn't be that difficult and it wasn't. Here goes it:
- 2 whole cloves garlic (like the entire bunch, not just a piece)
- 1 sweet or Vidalia onion
- 1 bunch dill
- 1/2 c. jarring salt (or fine sea salt if you can't find jarring)
- 2 qts. water
- 1 c. white vinegar
- 5 medium cucumbers
You also need mason jars for this, preferably the ones with the 2-part lids. I used 1 half gallon and 2 quart sized jars, but it would have been better with 2 half gallon jars.
- Run the jars and lids through a short, very hot cycle in the dish washer
- Peel all garlic and quarter the onion
- Heat water, salt, and vinegar in a pot until salt is dissolved
- Put garlic, onion, and dill at bottom of jars
- Fill with quartered cucumbers
- Place jars in sink
- Pour water mixture to fill jars to top.
- Pickles may pop out the top of the jar, this is ok. When you go to put the lid on them, press the flat part of the lid down until it creates a seal with the jar. It will force some of the liquid out which is why it is easier to do this in the sink.
- Screw on ring and let sit on counter for 2 days.
- Then refrigerate for up to 9 months to a year!
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| can't wait to try these!!! |
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