Welcome back!! So a quick little chat before I get into the good stuff. I’ve realized my posts have been a bit sporadic lately. It seems that life is just taking hold of the reins and running with it. There’s just so much going on at the moment and with summer going by way too quickly it seems to be the ultimate challenge to try and enjoy every moment. And with school just around the corner, my time is guaranteed to become even more hectic and it will become difficult to post on my blog. But with that all being said, I don’t want my occasional absence to seem like an abandonment! I am still going to try to post as frequently as I can, I just figured I’d give a fair warning for what’s to come.
Now, onto pickles. I really wasn’t too sure about this blog post, because pickles or pickling your own cucumbers isn’t really a “hot topic” for the summer. I mean, maybe if you’re a middle aged homebody who likes to get crafty, or just a twenty-one year old who loves pickles. Either way, I figured I share with you all a quick and easy recipe to pickling cucumbers! It’s dill-ightful (Oh boy, you know it’s going to be that kind of blog post). And weirdly enough this little pickling activity got my family really involved not only in the recipe, but into creating this blog post as well! Which really made me want to relish in the moment. (Ha-okay I’ll stop).
No Big Dill | Dill Pickle Recipe
Original recipe: http://www.epicurious.com/recipes/food/views/fast-favorite-garlic-dill-pickles-230707
I’ve used the same ingredients from the original recipes above since there aren’t many different ways to do this.
- Pickles. Dill pickles. Or some prefer to call them cucumbers-regardless get yourself enough to be able to fill a jar.
- 2 cups of white vinegar
- 2 cups of water
- 2 tablespoons of sea salt or pickling salt
- 4 teaspoons of dill seeds (I just threw in as much as I wanted)
- 4 garlic cloves
- Boil the vinegar, water and salt in a pot. Boil, baby boil.
- Wash and cut the pickles. And while you’re at it, might as well get the garlic cloves ready.
- Throw those pickles in a mason jar, along with the dill seeds and garlic cloves. We ended up smashing two of the cloves to get those juices flowin’.
- We also waited for the water to cool before pouring it into the pickle jars. Once you’ve got that done, just pop those babies in the fridge.
- After two to three days, it’s time to dig in! Eat them as a snack or curb a salty craving.
I honestly didn’t expect them to come out as tasty and crunchy as they did! Now I’ve got the whole fam pickling anything from cucumbers to hot peppers.
Even Cody wanted to try some (;