Dill pickles or sweet pickles?

Which is the superior pickle?


  • Total voters
    59
This is the only brand that’s available around here. Unfortunately it’s chock full of additives to make it more appealing to the masses:
32C6B9EE-4DF1-49E9-8602-263AB980E8CD.jpeg
 
Made some "refrigerator pickles" a few days ago.

Lost my damn recipe somehow, so I went from foggy memory and they came out pretty good. A little...tart may be the word. Makes your face pucker when you eat them, but still good.

This is how I made them from memory.



1 cup each of warm water and apple cider vinegar with the mother

1 tablespoon of pickling salt

2 cloves of garlic, crushed or a quarter teaspoon of garlic powder

2 tablespoons of dried dill weed

1 quarter teaspoon of black pepper



Dissolve the salt in the warm water and add it to the jar.

Add the remaining ingredients.

Then just cut the cucumbers however you prefer and add to the jar. Not sure about sliced cucumbers, but when making spears the jar should be almost completely full, we're talking an eighth of an inch from the top. Shake it up and let them sit in the refrigerator for 2 or 3 days. I always give them a shake a day but it's probably not necessary.

Final step: Enjoy!



Needs to be consumed within 3 weeks since they weren't properly canned.

These are a great heartburn remedy. Don't axe me why, they just work.
 
Last edited:
Back
Top