Homemade Pickles

Toward the end of last summer, my mom showed me how to make homemade pickles. Unfortunately, because it was the end of the summer, I only got to make two jars before cucumbers were out of season. Just a few weeks ago, I was shopping at Aldi and I came across baby cucumbers. I was so excited and I eagerly bought eight bags – yes, eight bags. I have found that each bag makes two jars of pickles – so we have a lot of pickles in our refrigerator right now.

Personally, I think these pickles are better than anything I can find in the grocery store. My husband thinks so too. The key to this recipe if the dill seed; dried or fresh dill will not work. I repeat, it will not work. You can add fresh dill but using only fresh dill will be an epic fail. It isn’t easy to find dill seed; I found an organic brand at a large local grocer, but not everywhere will carry it.

If you plan on canning the pickles for long-term storage, make sure you sterilize the jars and their lids. If you plan on only keeping them in the fridge for a week or two (because they are so delicious), just washing the jars is fine.

FODMAPers: This recipe is not low FODMAP. You can definitely try to make these pickles without the garlic - if you do, let me know how they turn out!

Ingredients

  • 1 ½ pounds of baby cucumbers, sliced in half or left whole (It’s up to you, I prefer sliced in half)
  • 4 garlic cloves, peeled and smashed
  • 2 tsp. dill seed
  • 1 cup white vinegar
  • 1 cup water
  • 1 1/2 Tbsp. kosher salt

Directions

  1. Wash and dry the cucumbers. Trim each end of the cucumber. Cut the cucumbers as you wish.
  2. Divide the garlic and dill seed between two pint mason jars.
  3. Pack the pickles into the jars as tightly as you can without smashing them.
  4. Combine the vinegar, water, and salt in a sauce pan over high heat; bring it to a boil. Pour the brine over the pickles filling each jar.
  5. Place the lids over the jars and tighten them. Place them in the refrigerator.
  6. The pickles will improve with flavor as they age — wait at least 2 days before eating them

Note: If you are storing the pickles long-term, place the sealed jars in boiling pot of water. Boil for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate those pickles and eat them first