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Dill Pickles

Making pickles is as easy as taking them from the shop’s shelf. It only needs a jar, water, salt and some spices to let our dill pickles recipe shine!

As I currently have some time, I was surfing on the internet the other day. On the lookout for new, stirring ideas, inspiring recipes that I’ve never used before, to surprise my family with. Hunting for quite some time unfortunately couldn’t come across too many interesting things. Just before I wanted to give up on it, I ran across this delicious and simple dessert by chance. It looked so tempting

on its photos, it called for fast actions.

It had been not so difficult to imagine just how it’s made, how it tastes and how much my hubby will probably enjoy it. Actually, it is very simple to keep happy the guy when it comes to treats. Anyways, I got into the website: Suncakemom and followed the precise instuctions that had been coupled with great photos of the method. It just makes life less difficult. I could suppose it’s a bit of a effort to shoot photos in the midst of cooking in the kitchen because you will often have sticky hands so I seriously appreciate the time and energy she put in to make this post .

With that in mind I am empowered to present my own, personal recipe in a similar fashion. Appreciate your the thought.

I was tweaking the initial mixture create it for the taste of my loved ones. Need to mention it was an incredible success. They enjoyed the taste, the overall look and loved having a treat such as this in the midst of a stressful week. They basically requested lots more, more and more. Thus next time I’m not going to commit the same miscalculation. I am likely to twin the quantity .

dill pickles recipe invented by suncakemom.

Brine should be made by heating up the water and dissolving the salt then cooling everything down but in our case this won’t be necessary. Just keep track of the amount of water is used filling up the jar and add the amount of salt required for pickling. Mind that, too much salt will create an overly salty pickle and a too small amount of salt won’t preserve the texture of the cucumbers letting them turning soft and soggy.

Wash the cucumbers thoroughly. Don’t overdo it, in cold water with a bit of scrubbing will be plenty.

If the cucumbers are big, we can chop off the tops and bottoms then pierce them through and cut them alongside essentially creating 4 slices of the one big one. It’s not necessary to cut them through to the top and bottom.

Fill our container with the cucumbers as tightly as possible.

Add garlic, black pepper, dill and the optional herbs and spices. Salt can be added now as well if we know about the rough amount of water needed for filling up the jar.

Fill the container up with water and add the necessary amount of salt that shouldn’t be less than 1 tablespoon per 4 cup (1of water.

Place something on top of the container that will keep the cucumbers down. This can be a small plate, clean stone, piece of wood or more organic materials like sliced potato, vine leaves or slices of bread among others.

Cover the whole thing with a plate or in case we use a pickling earthenware jar put the lid on and let it sit on room temperature for at least 2 days.

After two days check for firmness and flavor. If it is soggy and soft consider it a failed attempt and use more salt next time.

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