Alright, here is a great way to preserve and store those cucumbers you grow in your garden all summer long. I found this really delicious old fashioned homemade dill pickle recipe, last season online.
It is actually a family recipe, passed down from generation to generation. You know those are always the best recipes. Although the recipe recommends you use pickling cucumbers, the short stubby ones, you can actually use any cucumbers you have readily available. Just cut them into smaller pieces that can fit in your jars.
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Here’s What You’ll Need:
- cucumbers
- pickling salt
- water
- onion
- garlic
- fresh dill
- peppercorns
- white vinegar
- canning jars
- canning utensils
- large pot
- saucepan
- paper towel
- grapevine leaf (optional)
- ball pickle crisp (optional)
Before you get started, you want to clean and sanitize your jars as well as the lids in boiling water. While the jars are sterilizing you can make your pickling brine by combining vinegar, salt, water in a saucepan. Bring to a boil and then leave to simmer on medium heat.
Next grab your cucumbers, wash them before packing them into the jars. The garlic, onions, peppercorns go into each jar, as well as the grapevine leaf and pickle crisp if you want those. Pack your cucumbers into each jar, before pouring in the brine to just below the rim.
Wipe the jar rims, before screwing on the lids. Leave the jars to cool after which you just place them in your refrigerator. Aunt Tricia recommends that you keep the jars in the fridge for at least 60 days, while the cucumbers pickle. These taste soooo good! 🙂
You can follow step by step instructions on the Living Locutro blog, here…
Homemade Dill Pickle Recipe
You can watch the video below on english cucumber dill pickle recipe…
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