Since I was 8 years old I’ve been in love with pickles. Honestly, I’ve never liked bread and butter pickles, they’re too sweet for my liking. I’ve always preferred pickles that are acidic and salty making me a dill pickle gal all the way. The strong garlic, salt, and dill flavor keeps me salivating for more. My mouth waters just thinking of them now. In case you were wondering I would also drink the pickle juice. Many folks think that’s disgusting, personally I think it’s delicious.
I stopped buying pickles when I was in college. There wasn’t any reason why I guess I just grew out of always wanting to buy them. Eventually I started making my own because lets be honest, its quick to do and effortless. I enjoy adding dried red chiles into my pickling liquid for a nice kick. Please try this recipe it’s one of my favorite things to snack on and its delicious!
Prep Time: 10 Minutes
Total Time: 15 Minutes
-1 Each Cucumber, sliced 1/8 inch thick
-1 Each Garlic clove, sliced thin
-1 Cup Sugar
-1 Cup White Distilled Vinegar
-4 Each Peppercorns
-2 Each Parsley sprigs
-1 Each small Rosemary Sprig
-2 Each Dried Red chiles
-1 Mason Jar
-Combine sugar and vinegar in a pot and bring to a boil over medium heat until sugar is dissolved.
-While pickling liquid is cooking, place all other ingredients in the mason jar.
-Pour hot liquid into mason jar covering cucumbers and aromatics.
-Leave the lid off and set at room temperature for 1 hour before putting in the refrigerator
– Make sure liquid is completely cool before placing lid on the jar. Hold in the refrigerator for 24 hours before eating.
**Note: Pickles will float to the top of the jar. To keep them submerged in the hot liquid, make a ball out of plastic wrap and place on top of pickles until ready.