Oh. My. Goodness.

If you like homemade dill pickles, I’ve got a recipe to share with you guys. This is the first year that we grew pickling cucumbers in our garden and we have an abundance right now. Over the weekend I made two large jars of sliced dill pickles and 2 small jars of spicy relish. I had never made homemade dill pickles before last weekend, and this recipe was so easy. They’re tangy, refreshing, and so addicting that we ate an entire jar in one night.

Ahem.

I liked this recipe because I didn’t have to do any canning – I was able to whip this up quickly and just store in the fridge for 3 days to allow them to work their magic. Also, the recipe just makes 2 large jars instead of a massive batch of pickles. I didn’t want to have to invest time in making a ton of pickles if we didn’t like the recipe. As you can imagine, Zoey had a blast helping. She put all of the cucumbers in the jars, meticulously added each spice, and pretty much all I did was the slicing, boiling, and pouring of hot water. She did the rest!

To make your own homemade dill pickles, check out the recipe here:

Our Best Bites – Refrigerator Pickles

I pretty much followed it exactly. The only difference is I accidentally bought elephant garlic instead of normal sized garlic, which means 3 cloves were the equivalent to the 10 that the recipe calls for, hahaha! I just chopped them up and made it work. Perfecto! You’re probably wondering how I even made that mistake, but honestly I just thought I was buying a massive head of garlic. In my mind I figured “Oh, this will go a long way!” Sure did…

If you try it, please let me know what you think. These homemade dill pickles were a winner in my book and we will certainly be making them again in the near future!