|How beautiful my pickles!|
(I JUST learned how to caption pics in blogger)
A personal note about pickles: I’m a very picky pickle eater. I like them crunchy and I like them flavorful. I detest those thin little pickles you get in a jar that taste like mush. Bleh! I rarely eat the pickles that come alongside a sandwich in a restaurant because I am skeptical about them. I like a nice crisp, garlicky, dill pickle that has a kick. I suppose I am certifiably a pickle snob. My dad used to make pickles when I was younger, using the whole cucumber and jarring them in our basement for months in a brine of salt, whole garlic, and onions. Now THOSE were pickles. The recipe he used was an old Ukrainian recipe that I can only assume was passed down from my grandmother. Though I thought about trying that old time recipe, I really have no place to put 20 jars of pickles.
|I used 4 pretty big cucumbers|
|I sliced them into rounds|
The hardest part about this recipe? Waiting overnight to try a pickle! I know, patience is not my strong suit…. Just think how bad it would have been waiting for a few weeks. Yikes.
|The large jar before pouring in the liquid|
I followed all directions carefully (though I ended up using 4 cucumbers, not the amount they suggested… maybe my cukes were much bigger than what they recipe had intended). I sliced some of the cucumbers I got pickle rounds and then I also made some spears for variety. The liquid mixture was perfect to fill a tall canister and a shorter canister that I had on hand.
Tick, tick, tick, 24 hours went by… then I popped open one of my jars of pickles from the fridge. I was nervous. I really wanted them to be good. And they were! They were wonderfully crispy and had an impressive garlicy, dill, seasoning kick that is just delicious! I have been snacking on them ever since! I suggest you make some, maybe for a party or picnic or just for fun.
Na Zdrowie! Happy pickling!
|Oh how yummy!|
Ingredients & Directions --
- 1 cup white vinegar
- 6 cups water
- 1/4 cup sugar
- 1/4 cup salt
- Bring to a boil and let cool.
- 1 tbsp. pickling spice
- 1 tbsp. mustard seed
- 15 to 18 cucumbers, sliced
- 1 onion
- As much garlic and dill as you want (I sprinkled in crushed garlic and dill after each layer of pickles.)
- Layer cucumbers, onions, garlic and dill in a gallon jug in multiple layers.
- Pour liquid into jar and refrigerate overnight. Keep refrigerated.