This summer we grew cucumbers specifically so I could pickle them.
I’ve never made dill pickles before and wanted an easy recipe.
A couple years ago I bought a canning magazine and it had the perfect recipe!
A sandwich always tastes better with a crunchy, sour pickle.
We wanted to give the melon vines room to spread out.
If your cucumbers are big, just make sure you cut them short enough to fit in the jar.
These were just picked fresh from the garden.
It wasn’t an easy wait, but it was definitely worth it!!
If you’d like to try a pickle recipe that doesn’t involve the canning process,
try this refrigerated pickle recipe from House of Hawthornes.
Super Easy Dill Pickles
3 pounds cucumbers
4 cups water
4 cups white vinegar
1/2 cup sugar
1/3 cup pickling salt
6 tablespoons dill seeds
Wash cucumbers and cut off ends, then quarter the cucumbers lengthwise. In medium non-stick pot, combine water, vinegar, sugar, and pickling salt. Bring to boil stirring frequently to dissolve sugar. Pack cucumber spears loosely into 6 hot sterilized pint canning jars, leaving 1/2-inch headspace. Add 1 tablespoon dill seeds to each jar. Pour hot vinegar mixture over cucumbers, maintaining the 1/2-inch headspace. Wipe jar rims and put lids and screw bands on jars.
Process the filled jars in a boiling water canner or large, deep soup pot (you want the water to cover the tops of the jars). When water starts to boil, time the process so jars are in gently boiling water for just 10 minutes. If you leave the jars in longer, the pickles won’t be as crunchy. Remove jars from the canner or pot and cool on wire racks. Let stand at room temperature. Wait one week before eating. Once you open the jar, keep the pickles in the fridge.