Ever since I was a kid one of my favorite snacks has been crunchy fresh dill pickles right out of the jar or pilled high on a plate with delicious ham.  So imagine my surprise -while once again munching on some crispy dills I had an epiphany.

What was it you ask?

I should make my own pickles!  So, my adventure began…….

First I needed to find the perfect recipe.   I  finally settled on one  from a great blog called The Hungry Mouse.  Jessie’s  recipe was perfect.  It included  a superb blend of garlic and spices and I only had to wait twenty-four hours before eating them. JACKPOT!!!!

With a grocery list in hand and my trusty sidekick Denise, we set out on our quest to create my most delicious snack.  This led us to Whole Foods for the seasonings and Smith’s for the adorable Kirby cucumbers.

Arriving home with my loot I began by measuring out my spices and sitting them to the side (note I doubled The Hungry Mouse‘s recipe).

Next I sliced the cucumbers into spears, salted them and let them sit in a covered bowl for one hour to remove the excess water.

Meanwhile in a large pot I added the brine ingredients.  These included:

2 cups rice wine vinegar

2 cups water

2/3 cup white wine vinegar

6 Tbls. sugar

4 Tbls. kosher salt

6 cloves of garlic, peeled and halved

1/2 tsp dill seed

1/2 tsp fennel seed

1/2 tsp coriander

1/2 tsp black peppercorns

1/2 tsp brown mustard seed

1/2 red pepper flakes

I started with the vinegar then added the salt and sugar, mixing until they were dissolved, and then brought the brine to a boil.  Once boiling the seasonings were tossed in and the pot was immediately removed from heat.

I poured the hot brine over the cucumbers making sure they were completely submerged in the vinegary and spicy goodness!!

Next I placed 2 bunches of rinsed and trimmed fresh dill on top and let the brine cool to room temperature.

Once cool I used my hands to press down on the fresh dill and cucumbers to make sure they were submerged.  The bowl was tightly covered with plastic wrap and placed in the fridge.

Just a sweet twenty-four hours later the bowl was removed, unwrapped and I dove in!!!! The pickles were fresh, crispy and vinegary. OH SO DELICIOUS!!!!

(Note:  If you like your pickles a little less vinegary you can reduce the vinegar a bit and add the equivalent water.)

Now how you choose to store them from this point varies only with your imagination.  Jessie from The Hungry Mouse choose to display hers heaped on a platter which looks amazing!

I choose to dig out some of my mom’s fantastic old Mason jars.  After cleaning them well in steaming hot water I stuffed them full of pickles and filled it to the top with brine and stored them in the refrigerator.

Because I doubled the recipe I ended up with 2 quarts and 1 pint of  beautiful pickles.

So, if you are like me and enjoy the crunchy little wonders as a snack then I highly recommend going on your own adventure in pickles. This recipe is fun and super simple!!!

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 BeBetsy invites our readers to share their own homemade pickle experiences and photos!  We would love to see them. 

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3 Responses to Fresh Dill Pickles

  1. stevebethere says:

    I love Gherkins as we call them heheh!

    Have a pickletastic week 😉

  2. These dill pickles look so delicious!

    Cheers
    Choc Chip Uru

  3. Oh, you use some spice I never would have thought of including! Thanks for linking up at Fabulously Frugal Thursday!

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