Homemade Dill Pickles
Every Summer the peach truck comes to town from Grand Junction, CO. It’s always packed with peaches and corn, and sometimes there are other veggies including pickling cucumbers. We were lucky enough to get some the other day, so It’s time to make homemade dill pickles! These are simple refrigerator pickles so no need for fussing over the process of sterilizing jars. I’m leaving some cucumbers whole and slicing some into coins so we can use them on top of our sandwiches and burgers.
- 12-14 pickling cucumbers
- 3-4 cloves of garlic, cut in half
- 2-3 sprigs of fresh dill per jar
- 2 tsp mustard seeds
- 2 tsp black peppercorns
- 2 cups filtered water
- 1 3/4 cups white vinegar
- 2 tbsp kosher salt
- 2 tsp sugar
Combined the water and vinegar in a saucepan and bring to a boil, add the salt and sugar, reduce to a simmer and stir until dissolved then turn off the heat. While the liquid cools just slightly. Meanwhile, cut a few of the cucumbers into coins (if you’d like) and leave the rest whole. Divide the cucumbers into as many jars as you need, divide the peppercorns, mustard seeds, garlic and dill between the jars. (these ones are so pretty) Pour the liquid into the jars, put lids on them and leave them on the counter until cooled to room temperature. Once cooled, refrigerate overnight before eating. Then enjoy as a snack or on top of a juicy burger or maybe a ham and brie sandwich…that sounds good right now!