Learn How to Make Homemade Pickles
There are few foods that bring to mind preserving vegetables like pickles. Learning how to make homemade pickles is the perfect first project for anyone looking to get started in canning. Of course, once you taste how delicious these cukes turn out, it won’t be the last, either.
The following recipe comes from Stacy Harris and her new book, Recipes and Tips for Sustainable Living. It’s a Living Ready top pick for transitioning the entire family toward a more self-sufficient lifestyle, one meal at a time.
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Recipe: How to Make Homemade Pickles the Easy Way
Refrigerator Dill Pickles
Yields 2 quarts
With as many babies as I have had, you know I know pickles! No, really. These truly are the best pickles, and they go great with Quarter Pound Turkey Burgers (p. 118) or the occasional bowl of Cantaloupe Ice Cream (p. 43).
- 1 & 1/2 pounds fresh cucumbers
- 2 onions, thinly sliced
- 8 sprigs of dill
- 1 teaspoon whole allspice
- 3 cups water
- 1 cup distilled white vinegar
- 1/2 cup sugar
- 4 tablespoons salt
- 6 cloves garlic, smashed
- 1 & 1/2 teaspoon dill seed
1. Slice cucumbers and onions into 3/4-inch rounds. Divide the slices evenly among 2 quart-sized sterilized jars. Add 4 sprigs of dill and 1/2 teaspoon of whole allspice to each jar.
2. Combine water, vinegar, sugar, salt, garlic, and dill seed in a medium saucepan. Bring to a boil then lower to simmer and cook for 5 minutes.
3. Ladle hot liquid into jars, leaving one inch of headspace. Set jars aside and let cool completely. Place lids securely on jars and store in refrigerator. They should last for up to six weeks.