I have a thing for pickles.
I love them.
I grew up eating them. When we were little, my siblings and cousins would go over to my grandmother’s house and she would always have pickles stocked in the fridge. We’d eat them all and drink the pickle juice.
We called it “silly juice” because it made us laugh and giggle.
That was probably just a side-effect of six cousins all getting together, and not the pickle juice.
But I like to think it was the pickle juice.
So when I found this recipe for home-made dill pickles from Annie’s Eats, I knew I had to try it.
These pickles are crisp and have just the right flavor.
They are seriously good, even if you’re not a pickle addict.
Adapted From: Annie’s Eats
3 cups Water
6 tbsp. White vinegar
3 tbsp. Kosher salt
Stir together the water, vinegar and kosher salt until the salt is dissolved to make the brine.
Slice up your cucumbers.
And sprinkle a little dill in the bottom of a jar.
(I used this Freeze-Dried Dill, which uses the same proportions as fresh dill, because fresh herbs often go to waste in my house.)
Fill up the jar half-way with cucumber slices.
Sprinkle in some more dill, and fill up the rest of the jar with cucumber slices.
Then, add some minced garlic on top.
Pour the brine into the jar until the cucumber slices are completely submerged.
Put on the lid and refrigerate it for at least two days.
Can I just eat these right out of the jar?
Yes, I think I’m going to go do that right now…