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Homemade Dill Pickles

Pickles are the best thing… Homemade dill pickles are even better.  They are extremely quick and easy to make and will wow your friends and family.  I like to layer them on sandwiches, eat as a side dish or snack on until my mouth cannot take anymore.

Ingredient List:

Water, 1 1/2 cup

Apple Cider Vinegar, 3 tablespoons

Kosher salt, 1 tablespoon + 1 1/2 teaspoons

Black pepper, 2 teaspoons

Garlic, smashed, 5 cloves

Fresh dill, 6 pieces

Bay leaf, 1 each

Seedless Cucumbers, 2

Lets Get Cooking:

  1. Add all the ingredients into a small sauce pot, except the cucumbers, and bring to a simmer.
  2. Meanwhile, slice your cucumbers 3/8 in thick and place in a bowl.
  3. Once the liquid comes to a heavy simmer, pour over the cucumbers, making sure they are completely submerged, stirring occasionally. Allow to rest for about an hour on the counter then cover and place in the refrigerator.  The longer the pickles sit the more they “pickle” so allow 2-3 hours before starting to eat them if possible.
  4. Store for 10-12 days in an air tight container.

Make them Spicy: If you want them a little spicy, slice up a jalapeno, leaving the seeds attached and add to the bowl with the cucumbers and allow to pickle in with the cucumbers.

Serving Suggestions: Serve as a side dish, on sandwiches, on burgers, on hotdogs or eat as a snack.

Chef’s Substitutions: If you prefer the little pickling cucumbers, purchase 2 packs of 4, slice and follow the directions exactly


 

 


I have so many recipes available for you to try.  Check out a few of my favorites…

Grilled Crab Cakes

Citrus Avocado Toast

Israeli Chicken Pita

Grilled Salmon and Quinoa

Stuffed French Toast


Check out the Making It Delicious Shop and pick yourself up a few spice blends and a few of our new graphic tees and tanks.

Come see what I do on a daily basis and enjoy some great breakfast, brunch or lunch at Johnny D’s Waffles the next time you are in Myrtle Beach.

 

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