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.
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:
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!