Can you freakin’ believe it’s June??? Holy how? I seriously don’t even know what happened to March & April. But there are things I like about summer months. The heat is not one of them! At the top of my list of summer likes tho are… the abundance of fruits & veggies! That’s right!!! May – August is cucumber peak season. Hurry and go get you some fresh cukes, (support your local farmers market) cause I’m fixin’ to share the dill pickle recipe to top all others– E.V.E.R.!!!
My quest for the perfect homemade dill pickle came after not being able to get our favorite pickles from Texas anymore. It was then that this recipe came to be. See, I’ve been making a fridge style pickle recipe I got from a friend a long time ago. They’re good but I started researching dill pickle recipes to see if I could perfect it. Not only did I want the flavor to be just right. I wanted CRUNCH! I don’t like a wimpy pickle.
My daughter has always loved pickles. I like ’em okay but until these—I had no idea I could literally eat a jar full. Much less dream of meals based around pickles. I kid you not!
I’ll tell you what you’re going to love about these pickles! It’s the combination of these 4 things:
- E A S Y
After combining some ingredients and methods used by others, some trial and error, I came up with these ingredients and portions. The first batch I made – turned out too salty but I liked the crunch! After tweaking the salt ratio, the recipe I’m sharing, is what I came up with and they are
so good GREAT!!!
*If you do happen to think these are still too salty, did you know you can remove the majority of it by draining most of the liquid and replace with equal amount of plain water? The water will soak up the salt from the pickles. (True & tried by me!!!)
Dill Pickle Recipe to top all others
I can not even express to you how much you are going to love how easy & delicious these turn out. Three days and they’re good to go!!!! What???? Seriously.
Even if you’re new to canning, which this really doesn’t fall under that category. Because technically you aren’t canning the traditional way. You are putting them in jars but you don’t have to put them in a hot bath, etc.
Just simple & uncomplicated. The most complicated thing for me was finding dill. I live in the middle of nowhere and that nowhere had no fresh dill in the stores. I actually made the first batch using minced dill seasoning. It worked but then I found a sweet person in town who gave me some fresh dill out of her garden! I prefer the fresh dill & (thank YOU Maxine)!!!
I had my grandson help me make the first batch. So naturally, both grandsons are their mother’s children and love pickles just as much! He couldn’t wait for the 3rd day to come!
When we finally did open the jar and got past the “too salty” part, the little one kept wanting more, as did the youngest grandson. I couldn’t believe how crunchy they were! So good!
We ended up making spears & slices! YUM. Four batches later…I’m still snacking on pickles! (They’re like crack!!!)
*This recipe will give you 3-4 (16 oz) jars. You can halve or double the recipe if you have an overabundance of cukes.
They’re great alone, or on hamburgers, egg salad, or sandwiches. So many options. Just try my dang delicious homemade pickles and PLEASE let me know what you think! I value your opinion and I’d love to hear back!
Stay tuned for my next post on the barrel chair makeover that you don’t want to miss!
Now off to grab me a pickle before I head to the store to pick up some more cukes and apple cider vinegar!