Toward the end of last summer, my mom showed me how to make homemade pickles. Unfortunately, because it was the end of the summer, I only got to make two jars before cucumbers were out of season. Just a few weeks ago, I was shopping at Aldi and I came across baby cucumbers. I was so excited and I eagerly bought eight bags – yes, eight bags. I have found that each bag makes two jars of pickles – so we have a lot of pickles in our refrigerator right now.
Personally, I think these pickles are better than anything I can find in the grocery store. My husband thinks so too. The key to this recipe if the dill seed; dried or fresh dill will not work. I repeat, it will not work. You can add fresh dill but using only fresh dill will be an epic fail. It isn’t easy to find dill seed; I found an organic brand at a large local grocer, but not everywhere will carry it.
If you plan on canning the pickles for long-term storage, make sure you sterilize the jars and their lids. If you plan on only keeping them in the fridge for a week or two (because they are so delicious), just washing the jars is fine.
FODMAPers: This recipe is not low FODMAP. You can definitely try to make these pickles without the garlic - if you do, let me know how they turn out!
- 1 ½ pounds of baby cucumbers, sliced in half or left whole (It’s up to you, I prefer sliced in half)
- 4 garlic cloves, peeled and smashed
- 2 tsp. dill seed
- 1 cup white vinegar
- 1 cup water
- 1 1/2 Tbsp. kosher salt
- Wash and dry the cucumbers. Trim each end of the cucumber. Cut the cucumbers as you wish.
- Divide the garlic and dill seed between two pint mason jars.
- Pack the pickles into the jars as tightly as you can without smashing them.
- Combine the vinegar, water, and salt in a sauce pan over high heat; bring it to a boil. Pour the brine over the pickles filling each jar.
- Place the lids over the jars and tighten them. Place them in the refrigerator.
- The pickles will improve with flavor as they age — wait at least 2 days before eating them
Note: If you are storing the pickles long-term, place the sealed jars in boiling pot of water. Boil for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate those pickles and eat them first