"On a hot day in Virginia, I know nothing more comforting than a fine spiced pickle, brought up trout-like from the sparkling depths of the aromatic jar below the stairs of Aunt Sally's cellar."
~ Thomas Jefferson
When you want a crisp, homemade, juicy pickle without all the canning apparatus, then here is an easy recipe. I scaled it down to 1/2 gallon so simply double it should you like to make a gallons worth and so forth.
First, you make your brine. Simply boil together 1 quart of water with 1/4 cup of kosher or sea salt.
"The term pickle is derived from the Dutch word pekel, meaning brine."
Next add a few garlic cloves (at least two or more).
Now, add 1/4 cup of cider vinegar.
Next, add a few fresh sprigs of dill. If you don't have any fresh, just add 1 tbsp. of dried.
Lastly, stuff your washed cucumbers into the jar.
Add enough boiled brine to the jar to cover all your pickles (leaving about an inch from the top of rim).
Cap your contents and let sit on your sink for two days.
Now, refrigerate and eat! :)
Slice them in fours and place pickles on your dish, right next to those summer sandwiches. Delicious!
This post may be shared with some or all of the following link-ups: The Art of Home-Making Mondays, Modest Mom Monday's, Monday's Musings, Make Your Home Sing Monday, Good Morning Mondays, The Scoop, Titus 2sdays, Titus 2 Tuesdays, Roses of Inspiration, Tuesdays with a Twist, Raising Homemakers, Wise Woman Link Up, Homestead Blog Hop, Wow Us Wednesdays, Wildcrafting Wednesday, Coffee and Conversation, So Much at Home, Homemaking Thursdays, Home Sweet Home, Home Acre Hop, From the Farm Blog Hop, Farmgirl Friday, Front Porch Friday Blog Hop, Awesome Life Friday Link Up, Simply Natural Saturdays and Clever Chicks Blog Hop. Thank you lovely ladies for hosting these.