Fall is the season of canning and jarring the produce before winter kicks in. Pickles are a delicious family favorite that is commonly served with burgers and sandwiches. These pickles can be made in a matter of minutes and only need to sit in the fridge for a few hours.
Cucumber. English cucumbers are delicious as pickles even the mini snack cucumbers will taste good as pickles. If your cucumbers are NOT organic I would advise peeling them. Organic cucumbers can keep the skin on.
Dill. Fresh dill is a delicious herb and goes wonderfully with pickles. Add a few sprigs of dill if I’m hand to your pickles.
Vinegar & water. “Pickle juice” (as I like to call it) is the liquid in a jar of pickles. The vinegar to water amounts have to be mostly water with 1/4 of it vinegar.
Garlic powder & salt. Add salt and garlic powder to your liking. Not zesty enough? Add more garlic powder. Not salty enough? Add more salt to taste.
•makes: 3 half pint jars
• 1 large cucumber (Peeled if NOT organic) sliced.
• garlic powder to taste.
• fresh dill if on hand.
• white vinegar (1/4 of each jar).
• water (3/4 of each jar).
• sea salt to taste.
take 3 half pint jars and divide the cucumber slices Between them. Fill 3/4 with water and 1/4 with vinegar or more to your liking. Add the sea salt, garlic powder, and dill. Put a sealed lid on and shake well. Keep in the fridge for a few hours to let the cucumbers absorb the flavors.
Note: * the longer you leave the pickles in the fridge the more flavor they collect*
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