If you know me, you know I LOVE pickles!!! I have been making my own pickles since 2008. I can’t get enough of them!! This past weekend we went to the St. Jacob’s Market and I bought myself a bunch of pickling cucumbers and fresh dill. Sunday morning was spent making pickles: whole, spears and sliced (GREAT for garnishing burgers!).
I also have a TON of jalapenos from the garden so I used the extra brine to pickle them as well.
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| 4 jars of sliced, 3 whole, 2 spears and 1 jalapeno peppers!! :) |
Ingredients:
- 4 lbs small cucumbers
- Fresh dill sprays
- Garlic cloves
- 4 cups water
- 2 cups vinegar
- 5 tbsp coarse pickling sale
Directions:
- Wash cucumbers and pack in sterile jars with dill and garlic (cucumbers can be sliced, whole or in spears)
- Boil water, vinegar and salt
- Pour brine in jars and seal
- Store for 4-6 weeks
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