I had been wanting to make pickles for like ever... my neighbor, Ted, growing up made delicious pickles that we called Ted pickles and he'd give them to my family and I still think about those pickles to this day. So add some nostalgia to the fact that I bought mason jars at the flea market in Monteagle, I had the most delicious homemade pickles at Beth's from the ATL farmer's market, and pinning this recipe and BAM I was on a mission.
I read over the recipe for the pinterest pickles (recipe here from Waterberry Farm blog) but wasn't sold. Then one of my go-to blogs posted their recipe for refrigerator pickles and I was sold. The blog post was really well written and explained the process in detail. All my anxiety turned to excitement.
My first stop was to get the supplies from the store. I found almost everything I needed at Target but did have to go to Easy Way to get the pickling cucumbers, garlic, and dill.
Per the recipe, you do need pickling cucumbers versus the regular ones. Don't know the difference but follow instructions I did!
You'll need...
10 cloves of garlic, peeled and lightly smashed
2 cups of white vinegar
2 tablespoons kosher salt
several sprigs fresh dill (on stem, not chopped)
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1 teaspoon black peppercorns
pickling cucumbers (I used about 6 for 3 jars)
(optional if you want spicy: jalapenos sliced and red pepper flakes)
You'll do (I followed Our Best Bites blog post for instructions)
1) Make your brine by boiling 4 cups of water, once boiling reduce to simmer and add the garlic, let cook for 5 minutes. Add the vinegar and salt, bring back to a boil, stirring until salt is dissolved. Once boiling, set aside.
I used the time the brine was cooking to chop my veggies -
2) In your canning jars, take tongs and divide your garlic from the brine into the jars (I did three jars even though the recipe calls for two and had more than enough). Divide out your seeds and dill and put them in the jar (this is where I added my jalapenos too).
3) Add in your cucumbers. As you can tell, I did one thing of spears and two of chips. I personally like the chips best.
4) Bring the brine (sans garlic, which is in the jars) back to a boil. Pour the brine into the jars, covering the cucumbers completely. Before putting tops on the jars, let the jars cool (I poured with the jars sitting in the sink as to not dump boiling brine all over the place). Once cool, top and put in refrigerator for 24 hours. You can keep them in the fridge for up to three months.
Here's the finished product!
The taste is almost perfection. I wanted a spicy garlic dill and got exactly that. It is just a little too vinegar-y so I might reduce the amount of vinegar next time but I'm very happy with the outcome!!
You know you want to try it!
In having a pickle obsession,
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