Making pickles is as easy as taking them from the shop’s shelf. It only needs a jar, water, salt and some spices to let our dill pickles recipe shine!

As I most recently have some time, I was looking on the internet last week. In search of new, interesting ideas, inspirational meals that We have never tested before, to astonish my family with. Looking for a while yet couldn’t find any interesting stuff. Right before I thought to give up on it, I ran across this yummy and easy dessert by chance. It seemed so delicious on its photo, that called for urgent action.

It absolutely was easy to imagine just how it’s made, how it tastes and how much my husband will probably want it. Mind you, it is very easy to please the guy when it comes to cakes. Yes, I’m a blessed one. Or maybe he is.Anyway, I got into the webpage: Suncakemom and then used the detailed instuctions which were combined with superb shots of the procedure. It just makes life faster and easier. I can suppose it is a slight inconvenience to take photos in the midst of baking in the kitchen because you usually have sticky hands thus i highly appreciate the commitment she placed in to build this blogpost and recipe easily implemented.

With that in mind I’m inspired to present my own, personal dishes similarly. Many thanks the idea.

I was fine tuning the main mixture to make it for the taste of my family. I must tell you that it was a terrific outcome. They loved the flavour, the consistency and loved having a treat such as this during a hectic week. They basically asked for even more, a lot more. Hence the next occasion I’m not going to commit the same mistake. I’m likely to double the amount to make them happy.

This dill pickles canning is from SunCakeMom.

Brine should be made by heating up the water and dissolving the salt then cooling everything down but in our case this won’t be necessary. Just keep track of the amount of water is used filling up the jar and add the amount of salt required for pickling. Mind that, too much salt will create an overly salty pickle and a too small amount of salt won’t preserve the texture of the cucumbers letting them turning soft and soggy.

Wash the cucumbers thoroughly. Don’t overdo it, in cold water with a bit of scrubbing will be plenty.

If the cucumbers are big, we can chop off the tops and bottoms then pierce them through and cut them alongside essentially creating 4 slices of the one big one. It’s not necessary to cut them through to the top and bottom.

Fill our container with the cucumbers as tightly as possible.

Add garlic, black pepper, dill and the optional herbs and spices. Salt can be added now as well if we know about the rough amount of water needed for filling up the jar.

Fill the container up with water and add the necessary amount of salt that shouldn’t be less than 1 tablespoon per 4 cup (1of water.

Place something on top of the container that will keep the cucumbers down. This can be a small plate, clean stone, piece of wood or more organic materials like sliced potato, vine leaves or slices of bread among others.

Cover the whole thing with a plate or in case we use a pickling earthenware jar put the lid on and let it sit on room temperature for at least 2 days.

After two days check for firmness and flavor. If it is soggy and soft consider it a failed attempt and use more salt next time.