Homemade dill pickles are a part of my childhood that I missed as an adult, so I set about recreating the recipe and making it my own. After five years of trial and error, I’ve finally perfected the procedure and I’m ready to share it with the world! If you’ve always wanted to try making your own pickles, or if you’ve dabbled, but haven’t found the right recipe yet, give this one a try. It is gooooooood and includes full instructions for safely canning pickles.
My husband’s biggest pet peeve is Internet recipes that contain paragraph upon cringe-inducing paragraph of personal anecdotes before you get to the useful stuff. With that in mind, I’ve created a concise, easy to find, easy to save, easy to view on a cell phone version of my famous garlic dill pickle recipe.
Let’s jump right in!
Do you know the different forms of dill? These are fern dill, dried dill seeds, fresh dill flowers, and dried dill weed. (From left to right and top to bottom.) I like to include at least a couple different types in each jar of pickles for a nice, well-rounded dill flavour. I’ve also been known to add dill flowers to floral bouquets for texture and movement plus a pop of yellow.
Now you know all my secrets! (Okay, all my pickle related secrets.) I hope this recipe works out well for you. Trust me, once you taste these babies, you’ll never want to go back to store bought pickles again.
Cheers!
