Homemade Pickles!

Homemade pickles.....mmmmmmm.  when your garden is producing massive quantities of pickling cucumbers (or you find a deal at the local farmers market) there is nothing better!  This is a simple recipe given to be by my coworker (thank you!) years ago....and I make them every summer!  I planted one packet of small cucmbers this year.  I only got three actual plants to survive but from that I got about 25 pickling cucmbers....enough to make 6 quart sized jars of delicious pickles!

What you need:
This is for a gallon sized jar or three quart sized jars or a large bowl....whatever container you're using (just needs to be glass and have a lid).  You can double or triple depending on how much you're doing at one time!

Cucumbers-picking, mini (doesn't work well with regular ones).  You need about 12 to start
6 cups water
1 1/2 cups white vinegar
1/2 cup suger
1/3 cup salt
Fresh garlic
Fresh Dill

Boil the water, vinegar, sugar and salt for 5 minutes.  LET COOL.

Wash and cut your cucmbers and put them in the jar.  I've done thick slices and thin slices-both work.  or do spears.  Whatever floats your boat.

Layer the cucmbers, garlic and dill in jars.  How much you use is personal preference.  Play around with it.  You can do just garlic or just dill if you want.  The longer you let the pickles sit, the stronger they are going to get!  I always do mine in quart sized canning jars (you are not canning these, but the jars work well).  in a quart i use about three cloves of garlic and one tall sprig of dill, bent to fit.

Once the liquid is cool, pour in the jars.  Put your lid on and put in the refrigerator.  Let them sit at least 24 hours.  They will last in the fridge for a few weeks....the longer they sit the stronger they get!