1) it’s a really easy pickle recipe.
2) You can make one jar if you want…or a whole fridge full.
3) They saved my honor.I put these together the night before a family get together because I had promised pickles from my garden. Oops! As a novice pickle maker, I didn’t realize that you were supposed to let the pickles sit for weeks or months for the flavors to soak in.So I went with the Jill Pickle recipe, and she totally came through for me in my moment of need. The pickles were packed with flavor and got rave reviews the very next day!Jill tells me that you can pickle all sorts of things with this recipe, including squash, zucchini, okra and even peppers! The brine recipe is very versatile…you can add in a couple of t. (per quart) of celery seeds, mustard seeds, or even hot pepper flakes if that floats your boat. If you like your pickles strictly sour, and not sweet, just leave out the sugar, or cut it down to about 2 T per batch. You can also sub with your favorite stevia or alternative sweetener if you want. As it stands, it’s a nice blend of tart, salty, sour and sweet.Let’s get started!
I made one quart jar full of pickles, but you can just as easily make a huge batch by multiplying the recipe.
Layer your jar with 3-5 cucumber slices*, a couple of onion slices, a garlic clove, and a sprig of dill. Repeat the layers, filling the jar. The goal is to get all the flavors layered in against one another.
Now for the brine:
- 1 medium (8-10”) cukumber sliced, or about 2 c. sliced cukes*
- 1 small sliced onion of any color
- 3 cloves garlic
- Dill head and a few sprigs of fresh dill
- ⅔ cup sugar** or ⅛th teaspoon stevia extract, or equivalent sugar sub
- ⅔ cup vinegar
- ⅔ cup water
- 2 t. salt
- Layer cucumbers, onion, dill and garlic in a sterilized jar until almost full.
- Boil sugar-vinegar-water-salt mixture in a medium saucepan, and remove from heat
- Stir additional spices into the brine if desired. (You may also just add them to the jar with the veggies).
- Pour brine into filled jar, leaveing ½ inch at the top.
- Seal with lids and rings
- Turn jar upside down on the counter for a few hours until warm to the touch to seal the jars.
- Keep in the fridge. You can eat them right away, but they get even more flavorful in a few weeks.