Monday, September 28, 2015

My one jar pickle recipe

I've never been much of a sweet pickle person, I like dill pickles. This past Summer while working at the farmer's market I was craving some pickles, luckily the people who weren't too competitive with us had a jar, I decided to try some.
It was alright, but when I was done I wanted more and since I didn't want to give them all my paycheck I decided to make some. Next came my journey to find a good recipe. My first recipe was AWFUL, I can't remember where I got it from, but it was the most awful thing I had ever tasted in my life. Whoever had put that on the internet should have their internet cut off. It was atrocious. I searched for awhile again and I finally found a good looking recipe! I cautiously decided to try it and I got the dill and cucumbers then headed home to test out my recipe. I followed the recipe then let it sit in my fridge tempting me for about 2 weeks. Here's my wonderful amazing creation:

NOTE: (This recipe is for a quart mason jar.)


  • 2 heads of dill
  • A cucumber -- (I chopped up a cucumber thinly which filled up my entire jar, but if you need to chop up more then get two cucumbers.)
  • 1 1/2 cups of water
  • 1/2 cup white vinegar
  • 1 1/2 tablespoons of salt


1.) Place heads of dill in hot sterilized quart jar. Fill with cucumber slices to within 1 inch of top.
2.) Brine: Combine water, vinegar and salt in saucepan.
3.) Bring to a boil.
4.) Pour over cucumbers to within 1/4 inch of top.
5.) Seal.
6.) Refrigerate for two-three weeks (mine usually make it to about 4 days in the fridge before I have to start snacking.) Occasionally shake it and place it upside down once in awhile to let the flavor set in on the top of the pickles.

Makes one quart.

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