C – Oh, boy!!! PICKLES!!!!
I am pretty picky about my pickles. Jim used to buy a brand of pickles that I hated. I really didn’t like them and suggested we buy a different brand. When my boyfriend and I started dating, we had a crucial moment in our first few months … finding the perfect pickles. My relationship could have been over just because of a few measly pickle jars. Luckily, I found some good ones.
When cucumbers came into season, Luke and I had our eyes on the prize. The perfect pickle prize. Luckily, Luke and I have similar taste. We definitely have a great taste for pickles. He is really specific when it comes to making pickles. There is a perfect way to make pickles and he knows it. Now, I know it too.
The one and only bad part about these pickles is it takes an entire month before you can eat them. Patience is a virtue. Looking at a gorgeous, gigantic pickle jar in the refrigerator every day really was torture. Especially, when you can’t eat them. They looked so good. I couldn’t wait to try these bad boys.
Today was the day! Pickle tasting time! I was almost jumping out of my seat. Jim was taking too long shooting these guys. He kept on wanting to take just one more picture. It just wasn’t right. I am sure every picture turned out great. Just move over and let me at those pickles!
|Homemade Dill Pickles|
- 5 pound pickling cucumber, not waxed
- 4 cups white vinegar
- 1 medium white onion, julienned
- 2 cups water
- 2 bunches of fresh dill, separated
- 6 cloves garlic
- ½ cup salt, minus 1 Tbsp
- 2 bay leaves
- 1 Tbsp black peppercorns
- 5 Thai chilies
- In a medium pot, add vinegar, water, one bunch dill, garlic, bay leaves, onions, chilies and black peppercorn. Then, add ¼ cup salt to begin with.
- Simmer on low for 30 minutes, but don’t bring to a boil.
- Steep until dill has changed to an olive color. Add more salt to taste.
- Let brine cool completely.
- Remove steeped dill from pot and discard when cool.
- Place pickles into a large jar. Packing tightly without breaking any.
- Add fresh dill on top.
- Scoop all brine solids into the jar on top of the dill.
- Top with liquid brine until covered.
- Seal for a month, about 30 days. DO NOT OPEN UNTIL READY.
- Open and serve.
Of course, I was the first to take a bite. Everyone could hear the crunch from my first bite. Oh, yeah! It was good. Crispy, crunchy, salty and spicy goodness. I have been waiting a long time for you. I was in love.
These might have been the best pickles I have ever eaten. Oh, my goodness. Hope you try making these. They were awesome and worth the wait.