Did you plant a garden over the summer and are now reaping the benefits with all your fresh vegetables? If you are like may people, you are canning and putting all those crops that you worked so hard to grow up to use in the winter months.
I will always remember my Mom canning every day in August and September because she had a huge garden and wanted us to have veggies that lasted us through out the entire winter months.
Today I wanted to share my Homemade Pickle recipe with you, these can either be used as refrigerator pickles or you can can them so they have a longer shelf life. The last batch that I made, I only made 4 jars and they went really fast by leaving them in the fridge so I think it’s best for me to can them next time I make them!
How to make Homemade Dill Pickles
- small cucumbers
- 1-1/2 cups of white vinegar
- 4 Tablespoons kosher salt
- 1 to 3 Tablespoons pickling spices
- fresh dill
- 3 cloves garlic, peeled and coarsely chopped
- 1/4 cup sugar
- 2 cups hot water
1. Mix the sugar and salt with the hot water. Stir until dissolved. (Let the liquid cool before pouring over the cucumbers.)
2. Add the vinegar and pickling spices to the cooled liquid.
3. Slice the cucumbers and put the slices in canning jars ( I make pickle chunks when I plan to put them in the fridge, they are the perfect little snack)
4. Add the dill and garlic cloves.
5. Pour the cooled liquid into the jars. Use a funnel and be careful not to spill the liquid on the mouth of the jars. If you do, wipe them clean.
6. Seal the jars and store in the refrigerator, if you want a longer shelf life this is the point where you would do a hot water bath for canning.
These are such a delicious little snack, I can eat an entire jar myself! They would also make a cute little gift for neighbors or friends, if you decide you want to share!
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