Ask my husband what my favorite snack is and he’s mostly likely going to tell you pickles. Not the sweet ones, not the bread and butter type – just a simple crunchy dill pickle.
The love of pickles is a family thing. For my dad his favorite snack is a pickle sandwich – pickle spears rolled right up in a piece of bread. And my sister was known as a young age for stealing pickles off of a lady’s plate at a restaurant!
The last two summer’s I’ve had cucumbers growing like weeds in the garden. I love a fresh cucumber as much as the next person, but after a dozen or so, I’m over them. But if you slice those cucumbers up into a jar and add some dill, garlic and spices I’m one happy girl.
After a few modifications, this has become my favorite recipe.
2 pounds of cucumbers (I like the Straight Eight variety)
1 1/2 cups white vinegar
4 teaspoons kosher salt
2 teaspoons mustard seeds
2 cups hot water
Chopped fresh dill (I used a half package per jar)
1/4 teaspoon red pepper flakes
5 garlic cloves, peeled and crushed (or more to preference)
Directions: Wash the cucumbers. Slice them thinly into chips or into quarters or halves, depending on your preference, and place into a quart jar. Add the dill and garlic to the jars. Stir together the vinegar, salt, mustard seeds and hot water. Pour the brine over the cucumbers.
Place a lid on top of the jar and refrigerate for at least 48 hours minimum. Store in the fridge.
Then, enjoy the crunchy, dill taste!