Dill Pickles

Pickles are a BIG thing in the Burnell household. We eat them on their own, as well as use them in a LOT of things- from tuna & chicken salad to egg salad, to a topping on a sammich. So when I came across this recipe on Annies Eats ( love this website by the way...) , I knew it was something I had to make. I used regular cucumber in this recipe- but they do make pickling cucumbers, which would probably be better suited for this recipe. But use what you have on hand! This recipe would especially be great if your a gardner, and have a ton of cucumbers that you don't know what to do with!
If you're a lover of dill, or garlic, or pickles for that matter- I would try this recipe!
There's nothing better than a homemade pickle.

Refrigerator Dill Pickles

Ingredients:

For the brine:

3 cups water

6 tbsp. white vinegar

3 tbsp. kosher salt

minced garlic

fresh dill

cucumbers, cut into spears

Directions:

Combine all brine ingredients in a pitcher. Stir well to dissolve salt.

Put several sprigs of fresh dill in the bottom of each jar. Pack half full with cucumber spears. Layer with more sprigs of fresh dill. Finish filling the jar with cucumbers. Sprinkle some minced garlic on top. Pour brine into the jar until it is full and pickles are completely submerged. Put the lid on and allow to refrigerate at least 2 days before eating.

Recipe from: Annies Eats