You know what one of my favorite things to do in the summer? Canning! It’s fun and it’s a get way to preserve all the great veggies that you can’t eat before they go bad.
This pickle recipe is a HUGE hit! Even my sister’s boyfriend, who HATES pickles, loves these! I love them so much, they were appetizers at my wedding. They are crunchy, fresh and super delicious! Plus, it’s loaded with lots of fresh ingredients and last in the fridge for up to 6 months, so you can have fresh crunchy pickles all the time!
It’s a great recipe for summer, because most of these ingredients are nice and ripe in the summer! In fact, the dill and little peppers came right from my little garden!
These pickles taste really close to the kosher ones you can get at delis and are very easily adapted to your appetite. Like um spicy? Add more pepper! Lots of flavor? Add more garlic and onion! The possibilities are endless!
- 6-10 Pickling Cucumbers (regular cucumbers will work if you can’t find the snacking or pickling variety)
- 1 White Onion
- 1 Head of Garlic
- 4 Small Peppers
- Fresh Dill
- Red Pepper Flakes
- Kosher Salt
- Mustard Seed
- White Vinegar
- Canning Jars and Lids
Prep your jars by cleaning and sterilizing them in hot water.
Heat 6 cups of water and 1/2 cup salt until dissolved. Remove from heat and add a 1/2 white vinegar.
Slice your cucumbers into spears and set aside. Slice onions thinly, cut each small pepper in half and smash each clove of garlic with the back of a knife. In each jar place onion slices, garlic pieces, pepper halves, seeds, spices and sprigs of fresh dill.
Fill the jars with cucumber slices and top with the salt water mixture.
Seal the jars with the canning lids and set into the refrigerator to brine at least a week.
The longer the pickles stay in the fridge, the better the flavor they will have. These make great hostess gifts and are fantastic as appetizers or with sandwiches.
What types of pickles are your favorite? Dill, sweet, spicy?