Pickles Obsession & Confessions

Pickles

I don't know about you, but I LOVE pickles. I made some last year and they turned out so great that we started inviting all of our friends to try our pickles and then about a month after cucumber season ended, we were down to one jar of pickles to get us through the winter.

I immediately hid the remaining pickles in the back of the fridge and let no one eat them for the rest of the year. When my partner brought up the delicious pickles during a diner party, I was not willing to share them with anyone – not even him.

I made it through the winter eating just one pickle a month. Today, I ate the last pickle from last summer, still crunchy and delicious.

Last year I didn't have enough, so this year I am over-compensating and will have to host many pickle-tasting parties. I bought a 1⁄4 bushel of no.1 pickles for $20 at the Parkdale Farmers Market and ended up with 10 big jars of pickles.

Making pickles is so easy!

The Last pickle from 2017, still crunchy and delicious!

The Last pickle from 2017, still crunchy and delicious!

$20 worth of cucumbers from the market will give you lots of pickles for the year.

$20 worth of cucumbers from the market will give you lots of pickles for the year.

Kosher Dill Pickles Recipe

  • Cucumbers (as much as you want to make, recipe is for 2 large 1 litre jars worth of pickles)
  • 2.5 tbsp of salt (non-iodize)
  • 2 heads of dill
  • 2 garlic garlic cloves
  • 4 cups of water
  • Extras: horseradish, jalapenos, mustard seed, bay leaf, or other seasoning.
  1. Wash cucumbers well.
  2. Put desired amount of dill in the bottom of jar and add one clove of garlic to each jar. Add desired spices and seasonings.
  3. Pack washed cucumbers into the jars tightly. Use one large cucumber wedged under the edges to hold everything down.
  4. Mix salt with water and pour over packed pickle jars so that all pickles are fully submerge.
  5. Cover loosely with lid (allowing air to escape) and put a pan underneath in case of spillage.
  6. Allow pickles to ferment at room temperature for approximately one week or in a cold basement for 4 weeks.
  7. Sample pickles until they reach desired taste. Once they suit your taste buds put the pickles in the fridge to be enjoyed for many months. Mine lasted a year.

Note: If there is some white build up on top of the jars, that is okay, this white stuff is yeast. Yeast is perfectly safe and can be eaten or scooped off. If you notice any blue or fuzzy stuff this means your pickles have gone moldy. Pickles will stay good if the water line stays over the pickles; you may need to add a bit of water.