Summer has been packed with fun day trips and overnight adventures. During our break my kitchen helper and I volunteered at his school to prepare the gardens for the new school year. We noticed that pickling cucumbers were growing in one of the beds and I instantly knew we had to try making homemade dill pickles. Luckily he enjoys pickles, so this was going to be a simple, yet delicious activity to preserve a little summer while heading back to school in the fall.
Our first step was to visit our local farmers market to gather a few freshly picked pickling cucumbers. Since this was our first time making our own dill pickles, we opted to just make 1 jar worth, so only 3-4 cucumbers were needed. Now that we have tested and love how these dill pickles turned out, we will definitely be making a larger batch. It is also important to note that these are considered refrigerator pickles and are to be enjoyed within weeks, not months. Please refer to the “additional notes” section for instructions on how to preserve your pickles for longterm enjoyment.
What is your favorite vegetable to pickle? Leave a comment below.
Recipe Source: Tasting Table