Homemade Dill Pickles

School is finally over, the snow have been falling, and I have been having a blast snowboarding and hanging out, but with all of that I haven’t had much time to cook. I have had a secret project brewing in my fridge for the past two weeks though… homemade pickles. My mom made homemade pickles and I decided I would try her recipe since hers tasted so good! This recipe is super simple and makes the pickles way healthier, since you won’t have all of the preservatives and such. Give it a try!

Dill Pickles

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Yields 1 Pint

• 3-4 cucumbers, about 4 inches long
• 2 heads dill weed (the seed heads)
• 1 clove garlic, peeled and halved
• 1 tablespoon minced fresh dill weed
• 1/2 teaspoon celery seed
• 1/2 teaspoon mustard seed
• 1/2 cup water
• 1/4 cup cider vinegar
• 1/4 cup white vinegar
• 1 tablespoon kosher salt

Directions:

1. Soak cucumbers in ice water in the refrigerator for 2-6 hours.
2. Remove the pickles from the ice bath and slice lengthwise.
3. Place a dill seed head and half a clove of garlic in a clean pint jar.
4. Pack cucumber slices into the jar then top with second seed head, minced dill, celery seed, mustard seed, and second half garlic clove.
5. Heat the vinegars, water and salt together just until salt dissolves, then pour over cucumbers.
6. Seal tightly with a lid and refrigerate 7-10 days before eating.

Note: Pickles will last up to a month in the refrigerator but are NOT shelf stable

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