First on the First challenge was pickles, I knew I'd have to give it a go. A true first for me! My kiddos and their friend helped to make these Sweet Dill Pickles. They were a snap to make and quite tasty too! Woof!
I found this recipe for Sweet Dill Pickles in Family Fun Magazine just a few days after I'd read about the new First on the First challenge. What a coincidence.
Sweet Dill Pickles (recipe adapted from Family Fun Magazine)
1 1/2 cups water
1 1/2 cups white vinegar
1/2 cup sugar
1 teaspoon black peppercorns
1 teaspoon dill seeds
2 teaspoons salt
2 cloves garlic, minced
1 bunch fresh dill
1 pound pickling cucumbers, cut into fourths lengthwise
3-4 clean glass jars
In a small saucepan, combine the water, vinegar, sugar, peppercorns, dill seeds, salt, and garlic. Bring to a simmer and stir, so that the sugar and salt can dissolve. This takes about 5 minutes. Remove from heat.
Meanwhile, wash and cut up your cucumbers. I cut mine into fourths lengthwise. Then, I had to also halve the fourths so they would fit in my jars.
Divide the cucumbers and fresh dill among the clean jars. I used three jars. A small pickle jar, a medium sized jam jar, and a medium sized spaghetti sauce jar.
Strain the brine through a fine sieve. Divide the brine among the jars. Divide the strained solids among the jars.
Cap tightly, and store in the refrigerator. Can be enjoyed in an hour, and will last as long as a month in the fridge!
Cucumbers aren't the only thing you can pickle. Check this out: