I don’t know about you guys, but I LOVE Dill pickles! on my cheeseburger, turkey sandwich, with cheese and crackers…you name it. Sometimes I like to just eat a pickle, that’s how much I like them. Now I’m gonna teach you how to make them! (Disclaimer: I just learned myself so I’m not expert)
Yes these are healthy and the only ingredients you need are in the picture. I used dried dill because I didn’t have any fresh, but I would definitely recommend using fresh dill if you have it.
Those are cucumbers from my garden!! I love being able to walk out my door and get fresh veggies straight outta my garden. It’s such a fulfilling feeling. Any fellow gardeners out there?? Plus, you know that it’s clean. I don’t spray mine with anything, and I fertilize with epsom salt, and ashes. Purely natural!
As you can see in the front of this picture, there are grape leaves. Literally leaves off of a grape vine. The friend who gave me her pickle recipe said to cover them in grape leaves to hold the pickles down in the mixture. Well I looked it up and grape leaves are a good source of…(Are you ready for this??) Iron, Vitamins A, C, and Anthocyanins (Which protect you from disease. They also suggest that you can use them as a wrap for rice or herbs as a snack idea. They’re called Dolmas and can be found at most supermarkets apparently. News to me, but I guess you learn something new everyday huh?!?Â
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Healthy, Homemade, Dill Pickles!
Ingredients
- 2 Medium Pickles (Sliced) Depending on the size
- 1 cup Water
- 1 cup Cider Vinegar
- 1 tbsp Salt
- 1 pinch Red Pepper Flakes
- 2 Cloves Garlic (Chopped)
- 2 tsp Black Peppercorns
- 2 tsp Mustard Seed (Whole)
- Grape leaves (For covering the pickles)
Instructions
- Boil your lids in a small saucepan.
- In a medium saucepan, add all the dry ingredients EXCEPT the grape leaves. Bring to a boil and allow to simmer while you slice the cucumbers.
- Slice your cucumbers to desired thickness. I used a mandolin slicer and it worked AMAZING!! (Caught my knuckles a few times, but that's because I wasn't using it properly.)
- Arrange them in your pint jars.
- Pour the wet mixture over the cucumbers and cover with a grape leaf to hold down the cucumbers.
- Put your lids on and can. (I'm no canning expert, so be sure to look it up.) Or just store in the fridge and skip the canning altogether!!