Simple Homemade Pickle Recipe
When summer rolls around, I love to have things on hand that remind me of backyard barbecues and grilled burgers. One of my favorite things to eat when it’s hot outside is crisp, ice-cold pickles. I’ve been trying to make more things from scratch because it’s cheaper, yummier and more healthy.
I found a great simple homemade pickle recipe on Pinterest that didn’t have any sugar or weird ingredients and gave it a try. The results were better than I expected and only took about half an hour from start to finish. And they’re the perfect snack to bring over to a friend’s summer party.
-5-8 small to medium cucumbers. (about 1 ½ lbs)
-2-3 pint size Ball canning jars
-4 garlic cloves, peeled
-2 tsp dill seeds
-½ tsp red pepper flakes, optional if you want them spicy
-1 cup vinegar, I used apple cider
-1 cup water
-1 ½ tbs salt
First prep the cucumbers by washing and drying them and then cut the ends off and discard them. Cut or slice your cucumbers into whichever shape you prefer, spears or coins.
Prep your Ball canning jars by smashing your garlic cloves and adding two cloves to each of the jars. Next, add your spices by dividing the spices equally between the jars.
Once you have 1 tsp of dill seeds and ¼ tsp pepper flakes (optional) in each jar, fill the jars with the cucumbers. If your cucumbers are too tall once they are packed in, just trim the tops a bit so the lids will fit on the jars. Try not to smash the soon-to-be-pickles in too tightly.
Now, prepare the pickling juice by combining the vinegar, water and salt in a pan over medium-high heat until it comes to rolling boil. Then carefully pour it into the jars, filling them to within ½ an inch of the top.
To remove air bubbles, tap the jars very lightly against the side of the table. Then tighten the lids and place in the fridge. They should keep for several weeks, if you and the kids don’t eat them all first.
***Ball Canning Jars and Recipes recommends having a pre-warmed jar before pouring boiling product into it. So if you choose to try this recipe, we’d recommend that you pre-warm your jars & fill them one at a time as you would when canning. Then allow them to cool a bit before placing in the fridge. We don’t want you to be in a “pickle” with broken jars so keep these tips in mind as they are the best way to prevent thermal shock.***