Homemade Dill Pickles Recipe

Jar of Homemade Dill Pickles

Every year we get more cucumbers than we know what to do with in our little suburban garden. This year we’re doing our best to keep up with the garden and harvest stuff when it tastes best.

Fresh Pickling Cucumbers and Mason Jars

(We’re already way behind on the greens which have bolted and gone bitter, yet we’re still trudging our way through it with the spiciest homemade salad dressings we can come up with to mask the bitterness.)

I pulled our first four to five pickling cucumbers off the vine over Independence Day weekend, and decided to try to actually make homemade dill pickles with them for once. We’ve mostly only eaten them crisp and fresh before – never occurred to us how easy dill pickles really are.

Slicking Fresh Pickling Cucumber Spears

We actually made these homemade dill pickles two days ago, and we let them pickle in their brine for at least two days before opening and trying. The brine has smashed garlic, crushed red pepper, cider vinegar and salt making it all delicious.

Smashed Garlic, Crushed Red Pepper & Cider Vinegar for DIY Dill Pickle Recipe

We don’t have plans to keep the pickles long (I’ll be lucky if they last a week with how much my husband to eat pickles out of the jar as a snack), so we didn’t do jar boiling steps to keep them shelf stable for much longer than a few weeks.

We opened the jar and tried them after two days – I am not a huge pickle fan or pickle connoisseur, but I think they’re delicious. They’re definitely still crisp after two days, but Luke (who is a connoisseur) prefers a softer, more pickled pickle so he’ll probably dig in more after another day or two.

Sliced Pickle Spears Packed in Mason Jars

Homemade Dill Pickles Recipe

30 minutes

30 minutes

Yield: 3 jars

Serving Size: 1 pickle

90 calories

Homemade Dill Pickles Recipe

Recipe Ingredients

  • 4-6 six-inch pickling cucumbers
  • 4-6 garlic cloves, peeled and smashed
  • 3 teaspoons dill seed
  • 1 teaspoon red pepper flakes
  • 1 1/2 cups cider vinegar
  • 1 1/2 cups water
  • 2 tablespoons kosher salt
  • A few sprigs of fresh dill per jar (optional)
  • 2-3 wide mouth mason jars

Recipe Directions

  1. Wash mason jars, lids and lid rings with soap and water. Dry completely.
  2. Wash and dry the cucumbers, brushing off any prickly bits and trimming blossoms and ends. The pickle spears should be about a half inch below the top of the jar.
  3. Slice the cucumbers into spears. I got roughly 6-8 spears per pickling cucumber.
  4. Peel and smash the garlic cloves.
  5. Divide garlic, dill seed and red pepper flakes between the mason jars. Add fresh dill sprigs if you want.
  6. Pack the pickle spears into each of the jars tightly, but without smooshing them.
  7. Make the brine by bringing the cider vinegar, water and kosher salt to a rolling boil.
  8. Fill each mason jar up to about a half inch below the top of the jar.
  9. Tap the mason jars a few times in the counter before sealing to get rid of air bubbles.
  10. Put the lids on the jars and screw as tightly as possible.
  11. Cool the dill pickle jars to room temperature, then store in the refrigerator once completely cooled.
  12. Wait three to four days before opening the jars so they can fully pickle in the brine.
  13. They can keep in the refrigerator three to four weeks.

Update 7/30: Trying some new variations today! Did some spear pickles with a fresh jalapeño I picked from my garden, and some sliced sandwich pickles with mustard seed. Skipped the crushed red pepper. Hope it works out!

Cake 46: Carrot Cheesecake with Bittersweet Chocolate Drizzle

Sorry it took me so long to post this. My move to Kansas City has kept me very occupied as you can imagine. I made this cake last week to serve at an Independence Day dinner at my grandparents’ house, and it was a hit! I sort of combined my recipe for New York cheesecake with my carrot cake recipe and added some nutmeg. I used fresh carrots from my own garden! I really enjoyed this cake, and am glad the idea came to me at the last possible second before the event. I’m a happy camper about it.

(Also – holy smokes, I only have 6 weeks left of the 52 cakes project. Just wait till you see what I have in store for week 52 – though admittedly, it may take me several weeks to even pull off what I have in store for the grand finale. After that, I plan to take a breather for a while, and then I think I may start a 52 cookies project!)

Carrot Cheesecake Recipe with Chocolate Drizzle Ingredients

  • 2 cups graham cracker crumbs
  • 1/4 cup melted butter
  • 4 8-ounce packages cream cheese, softened
  • 1 1/2 cups sugar
  • 3/4 cups milk
  • 4 large eggs, room temperature
  • 1 cup Greek yogurt
  • 1 tablespoon vanilla extract
  • 1/4 cup flour
  • 3 cups grated finely chopped carrots
  • 1 tablespoon cinnamon
  • 2 teaspoons nutmeg
  • 4 ounces melted bittersweet chocolate
  • 1 teaspoon oil

Carrot Cheesecake Recipe Directions

Put 8 sheets of graham cracker in the food processor to grind until you get 2 cups of fine crumbs for the cheesecake crust. Melt 1/4 cup of butter. In a small bowl, mix the two with a spatula, and then press into a prepared 10″ round spring form pan. I prepared my spring form pan with butter and flour, as well as a 9″ round parchment paper sheet that I had on hand. (This makes a LOT of batter, and I had enough to make a tiny crustless cheesecake with the leftover. If you use a 9″ spring form pan, you may wish to reduce the amount of graham cracker crust and carrot cheesecake batter you make or you’ll end up with enough for two whole cakes!) Press the crumb mixture firmly into the bottom of the pan. Put your oven rack in the middle of the oven, and preheat the oven to 350 degrees. Put a cake pan filled with water on the bottom rack. In your kitchen mixer, beat the cream cheese with the paddle attachment until it’s light and fluffy, and add the sugar gradually, beating until smooth. Mix in the milk, then add the eggs one at a time beating just until blended. Add the Greek yogurt, vanilla extract and flour and beat until blended. (I bet you could leave out this flour and be just fine if you’re going gluten-free.) Stir in the finely grated carrots, cinnamon and nutmeg. Pour over your graham cracker crumb crust. Bake for 1 hour. Remove from the oven and cool completely at room temperature. Melt the bittersweet chocolate with a teaspoon of oil in a double boiler, stirring constantly over low heat. Drizzle over the cooled cheesecake. Refrigerate the cheesecake and chill for 6 hours.

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