Hello and welcome to Friday Feast! It's all about my love of pickles this week! I've always enjoyed them--from the extra spicy to the mildly sweet versions. I can eat them right out of a jar or chop them into so many dishes, sandwiches, and salads. They always remind me of summertime picnics, lazy days at the beach, and sunny days. Yet they're wonderful any time of the year.
Many years ago, I grew Kirby cucumbers for pickles. They were the best!
This dill pickle recipe is quick and easy. I've prepared several different versions over the years but always come back to this one. Note: I wasn't able to get dill heads, so I swapped it out for fresh dill.
4 cloves garlic
2 dill heads
2 tablespoons mixed pickling spices
2 bay leaves
4 red chili peppers or 1 tablespoon red pepper flakes (optional)
1 gallon pickling cucumbers
1 cup white vinegar
8 cups water
½ teaspoon sugar
¼ cup, plus 1 tablespoon pickling salt
Place the garlic, dill, pickling spices, bay leaves, and chili peppers (if using) in the bottom of a gallon jar. Fill the jar with washed cucumbers. Depending on the size of your cucumbers, you may have to cut in half or quarters.
Combine the vinegar, water, sugar, and pickling salt in a saucepan. Bring to a boil and then set aside to cool completely. Pour over the cucumbers and place jar (or jars, depending on what you have available) in refrigerator. I usually wait approximately 3-5 days before I test one.