I like trying to make homemade pickles because there are so many varieties of flavors to play with. The recipe I am sharing with y’all today has been my favorite so far!
- 3 seedless cucumbers
- 1 small white onion
- 1 1/4 c. white vinegar
- 2 1/2 c. water
- 1 clove elephant garlic (or, 3 regular garlic cloves)
- 1/2 c. fresh dill
- 1 tbs. pickling spice
- 1/4 c. granulated sugar
- 2 tbs. salt
Cut the cucumbers and white onion into thin slices. Set aside.
In a saucepan bring the vinegar, water, garlic, dill, picking spice, sugar, and salt to a boil and let simmer for 5 minutes on low. You don’t want the liquid to boil down.
While the ingredients are boiling, place half of the sliced cucumbers and half of the onion in a large mason jar or container. Once the liquid and fresh ingredients are cooked, pour half of the liquid into the jar. Then, place the rest of the cucumbers and onion in the jar. Pour in the remaining liquid. (I split it up so that the garlic, dill, and pickling spices didn’t just settle on the top.)
Place the jar in the refrigerator and chill for 24 hours. Serve with sandwiches, cheese platters, or just eat them as a snack!