Who’s with me on loving a super tasty pickle?
I think you’re either a pickle lover or your aren’t and well folks, I’m of the LOVER category for sure. I seriously could just gnaw on one of those things every single day.
Fun story – In college, my bestie and roommate (Holla Shawna!) was all about pickled vegetables. She’d go home for the weekend and come back with a jar or two of some pickled vegetable. In all honesty, I wasn’t that much of an experimental eater back then (shh… don’t tell mr. picky pants) and could not for the life of me understand why she liked them so much. Fast forward a few years (don’t even make me do the math… remember I’m only 21… NOT) 🙂 and my somewhat broadened taste buds and now I think pickled vegetables sound delightful.
A few weeks back, I was hanging with another friend Jen… yep, the same one that taught us about flower arranging. She too was my roommate in college and in-fact in a tiny room in our sorority, there were four of us — Myself, Jen, Shawna, and Amanda (aka our design guru) in one tiny room. Ahhh good times. Oh, now I really want to show a picture of all of us so young and naive.
What were we talking about? OH yeah, pickles. 🙂
While Jen was showing DNH Girl and I flower arranging like a pro she and I also decided it would be fun to make our own pickles. I know, random huh? We’re crazy like that! And so in honor of Shawna and her all kinds of pickled veggies we decided that we’d start with actual pickles and then move our way through other veggies.
Here’s how we did it.
- Jar with lid
- Organic Pickling Cucumbers (the skin is thinner than a normal cucumber)
- White Vinegar
- Kosher Salt
- Dill Seed
They are pretty much the easiest things ever to make. Take your Organic Pickle Cucumbers (yeah they are a thing), I used three small to medium size cucumbers, and cut off the ends. This allows for the cucumbers to soak up the tasty goodness.Add the cucumbers to your jar. They should be packed in tight, but there should be enough room for your liquid. Combine 1 cup of white (pickling) vinegar, 1/2 cup of water, 2 teaspoons of kosher salt, and 2 teaspoons of dill weed. Bring to a boilSoooooo, I may have only had dill weed instead of dill seed, so we used it. Once your mixture is up to a boil, you add it to your jar of cucumbers and then into the refrigerator. They should be soaked for at least 48 hours before cutting into them. We cut into them, and can I tell you I’ve never been so happy. It was so delicious, I had them with dinner every night until they were done! SOOOO GOOD. I definitely recommend making them as soon as possible. Like today! So good.