My First Crack At Homemade Pickles

 

My pickle adventure started like this:

The other day my husband and I decided to go to the store and buy pickles. Our supermarket did not carry and of the big brands such as Claussen, Vlasic or Mount Olive Pickles. We had to settle on the brand that they had Ba-Tampte. Well the garlic sours were delicious. But we ate them all in one sitting. Oops!

The next day we went back to the store to purchase more and they were out of garlic dills. We had to try another type that they had which was half sours. To make a very long story short we hated the pickles and decided to return them only to try again with some off brand homemade pickles they sell. They were even more distasteful.

We then decided on making owe very own homemade pickles. Here is the recipe:

My First Crack At Homemade Pickles

Prep time: 

Cook time: 

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Serves: 2 Quarts

A very easy recipe for homemade pickles.
Ingredients
  • 3½ pounds pickling cucumbers or other small cucumbers, cut into quarters or eighths (about 12 cups)
  • 1 tablespoon pickling spice
  • 12-24 sprigs fresh dill
  • 3-6 whole large cloves garlic, sliced
  • 3 cups distilled white vinegar or cider vinegar
  • 3 cups water
  • 2 tablespoons plus 2 teaspoons sea salt
Instructions
  1. Divide cucumber spears among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add ½ teaspoon pickling spice to each jar. Divide the dill sprigs and garlic slices among the jars.
  2. Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Let boil for 2 minutes. Remove from the heat.
  3. Carefully fill jars (or containers) with brine to within ½ inch of the rim, covering the cucumbers completely. (Discard any leftover brine.)
  4. Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.