Delicious Dill Pickles
Makes 1 quart
4 to 6 cucumbers, quartered for spears or sliced for rounds
1 cup white vinegar
1/4 cup sugar
3 Tbls. salt (I use kosher sea salt)
1 tsp. dill seed or you can use a couple fresh heads from your dill plant
2 garlic cloves, peeled and smashed
2 cups water
Today I added one small onion to my jar but this is optional.
Place cucumbers in jar or storage container.
(It really doesn't matter what you use as long as the pickles can soak in the brine.)
Combine all ingredients and bring to boil in a saucepan.
Pour brine over cucumbers.
Refrigerate until cool, at least 2 hours.
Can be kept in the fridge for 2 weeks.
Note: This is not a canning recipe so the pickles MUST be stored in the fridge.
This isn't really a problem for me because my kids usually eat them all in the first couple of days. It's also good because I harvest just enough cucumbers to pickle every few days so we have a continual supply all summer.
Averie's pumpkin patch!
Spunky the pumpkin and friends.
Here's some more pics from my purging and cleaning binge.
My baking drawer.
I love putting things in glass jars so it's easy to tell what's in there.
My morning station.
Coffee, tea, hot cocoa, smoothie stuff, and vitamins all in one spot!
Kids snack drawer.
Down low so they can help themselves.
Averie loved this, everyone who has come over has seen the snack drawer.