Pickles, pickles, pickles. I love pickles. Always have. When I was a little kid, I could eat an entire jar in one sitting. I actually could probably still do it… I won’t, but I’m sure I could. During the summer, I always end up with an abundance of cucumbers from the farmers markets. Since it’s just Graham and I, and he doesn’t like cucumbers, that leaves me to eat them all myself.
When we drove through South Carolina earlier this summer, we stopped at a produce stand to get peaches and I ended up leaving with two quart sized baskets of cucumbers. I did my best to eat them all, but I couldn’t do it. So, I pulled this recipe out of my bookmarks (remember when we actually bookmarked stuff instead of using Pinterest?) and decided to use what was left over to make a few jars of homemade pickles.
These pickles are so easy to make, and they’re so delicious! Even Graham, my cucumber & pickle hating husband likes these! If you’re lucky enough to have a garden and have ended up with an abundance of cucumbers, try this recipe!
Spicy Dill Pickles
(Original recipe from A Pretty Cool Life.)
- 5 large cucumbers
- 4 cups water
- 3 cups white vinegar
- 3-4 dill sprigs per jar
- 1 T. whole black peppercorns
- 3 T. minced garlic
- 2 t. red pepper flakes
- 2 t. kosher salt
- 2 T. pickling spice
- Slice the cucumbers to your desired thickness.
- Mix everything together (except the dill). Let the cucumbers hang out in the mixture for about three hours.
- Place dill in the bottom of your mason jars and pack in the cucumbers and their liquid. Screw the lids on tightly and let refrigerate for at least two weeks.