This pickle recipe, courtesy of the fabulous next door neighbors of my youth, is simple and delicious! Quantities for garlic and dill are somewhat ambiguous, so you may want to play around with these a little bit between batches to find your "perfect" flavor.
2 sections of peeled garlic (not sure how to define a section - is that a clove? we normally use several cloves)
some fresh Dill
4 cups white vinegar
1/2 cup non-iodized salt
3 quarts water
Boil the vinegar, salt, and water together for 5 minutes.
Put garlic and dill on bottom of crock. (we use a few cloves of garlic on the bottom and enough dill to cover) Stack cucumbers on top of the garlic and dill. Put more garlic and dill on top of the cucumbers. (roughly the same amount)
Let liquid cool for 3-5 minutes, then pour over cucumbers and cover (**putting a dish on top then the cover for the crock.)
Place container in refrigerator.
**We've never had crocks to use, instead we use large glass containers, (similar to what you make sun tea with) with plastic screw lids. The plastic lid sucked in tightly as the liquid cooled, keeping those pickles really fresh! This recipe works great even for larger pickles like those you might find at a deli - let everything "marinate" for a few days for the best flavor, and they will keep several months!
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5 comments:
These sound great. Do you cut he pickles at all or just leave them whole?
Good question, thanks for asking! We leave them whole and they pickle just fine. I imagine if you want to eat them without waiting a few days first then you might try cutting them up.
We make these every summer! Everyone loves them!
Ohhh yum! I adore pickles and have always wanted to try them at home "someday." I think this is one I could try easily and enjoy. Now the trick will be remembering to do so!
Do you have to use white vinegar, or can you use Apple cider vinegar?
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