Super Simple Dill Pickle Recipe & A Caesar-Friendly Surprise!
Hey there, foodies! 🥒🥒✨
I've got another Pickle Recipe for you!! Join today as I take fresh cucumbers from our garden and turn them into delicious dill pickles that are perfect for enjoying all winter long. But that's not all-I'm also pickling another veggie that pairs perfectly with a Caesar...no, not the salad. Curious to know what it is? You'll have to watch the video to find out! I’ll walk you through every step, from prepping the jars to revealing the mystery veggie. Don’t miss this one!
These measurements are general and will need to be adjusted to how much you are making. I had a lot of pickle jars so I had to make a few batches of pickling brine.
3 cups of pickling vinegar
3-4 cups of water
¼ cup of pickling salt
⅓ cup of sugar (more if you want it a little sweeter, like sweet dill pickles)
Lots of cucumbers
Mustard Seeds - about ⅛ of a tsp per small jar (Jam size jar)
Peppercorns - about 8 little peppercorns per small jar (Jam size jar)
Fresh dill (or you can use dill seed or dried dill weed) - However much you want, but if you are using dill seed, use little bits as it's pretty strong, like maybe ⅛ tsp.
1. Wash your jars and put them in a cold oven and heat both oven and jars together to 225℉ Put the lids in the oven too or the flat part of the lids into a small pot of boiling water.
2. In a large pot add the vinegar, water, salt and sugar and bring to a simmer/boil
3. Chop the cucumbers into whatever size and shape you want as long as they fit in your jars. Put the cucumbers in a bowl of warm water until ready to put in the jar.
4. When the jars are ready and the brine is simmering, drain the cucumbers.
5. Working with just 1 or 2 jars at a time, sprinkle in a little bit of mustard seed and peppercorns and some dill. Put some cucumbers in and add more dill. Continue until Jar is full.
6. Pour some brine into the jar until it fills it almost to the top.
7. Wipe the rim of the jar, put the lid on and tighten. Give it a gentle shake to mix the mustard seeds and peppercorns around the jar and then leave them on the counter over night to cool.
8. As they cool the lids will pop, which means they are sealing and becoming shelf stable.
The longer you leave them the better they will be. Give them at least 24-48 hours before opening your first jar.
Happy Canning!!
My Social Media Links:
Amazon Author Page:
www.amazon.com/author/natalkabergeron
Book Links:
USA Rice Krispy Cover: a.co/d/iEnLqUV
USA Tiramisu Cover: a.co/d/8gTsz5x
Canada Rice Krispy Cover: a.co/d/2fWLc5X
Canada Tiramisu Cover: a.co/d/6vZG3oc
Facebook: cooking.with.natalka
Instagram: cooking.with.natalka
TikTok: www.tiktok.com/@cooking.with.natalka
Khal.com: khal.com/accounts/profile/cooking-with-natalka/
Music Credits:
Music from #Uppbeat
uppbeat.io/t/mood-maze/trendsetter
License code: FZRMAXWRZGOAZLNI