Wednesday, September 25, 2013

The best dill pickles ever!

I love dill pickles, but only really good ones.  I detest those limp, soggy dills that are a funky shade of greenish-yellow.  A friend of mine gave me his recipe for refrigerator dills and I thought I'd give it a try.  

Well, my first thought was:  these are gonna be "meh" because they were way too easy to make.  Second thought was: six weeks?!!  I have to wait SIX WEEKS to try them??!!

So I made about 8 quarts and waited six long weeks.  When I finally was able to open a jar and try these babies it was like a party in my mouth!  They were so crisp, so crunchy, so filled with flavor!  I knew I would be making these pickles for the rest of my life! I can seriously set down and eat an entire jar all by myself!

So here's the recipe for my beloved blog-followers.  Perhaps it should come with a disclaimer:  you'll never enjoy a store-bought pickle again.

1 qt (1.5 pounds) pickling cucumbers
1 clove garlic
1 red hot pepper, dried
2 Tbsp white vinegar
1 Tbsp pickling salt
2 (or more) fresh dill heads
Boiling water

Wash cucumbers and pack into hot, sterilized jars.  (I do some whole and slice the rest about 1/4 inch thick).  Add garlic, pepper, vinegar, salt, and dill.  Cover w/ boiling water.  Seal.  Store in refrigerator.  Ready to eat in six weeks.  I have no idea how long they might keep as we eat ours pretty quick, but perhaps they would last a few months.

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