Dill Pickles

Do you have an over abundance of cucumbers like we do every year? Have you seen how cheap they are to buy right now? Why not make some homemade Dill Pickle Spears? If you don’t want to can them, you can store them in the refrigerator for up to two weeks although they taste the best if you wait a week before eating them.

To see my step by step directions with pictures and a printable recipe card click HERE.

http://www.InDianesKitchen.com

40 Comments »

  1. I didn’t know for many years that pickles were just cucumbers. My mind was so blown when I found out. 😆 I go through phases when I can eat a whole bottle in one sitting.

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    • My son makes them too and eats them at work. He let me taste his on his birthday and he put red pepper flakes in his, nice and spicy. I’m with you though Ab, I grab a fork and the jar of pickles and eat away.

      Liked by 1 person

  2. They look better than cucumbers. I like Dills better than Sweet Pickles. My mom used to love Red Rose Pickles, a Canadian brand and that was because in their pickle mix they had pickled onions and pickled cauliflower. After we moved here, we’d get a case of them to bring home every time we went to visit my grandmother.

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  3. We have a friend that will eat just cucumbers when they’re on the road … while the rest of us are enjoying sandwiches (and probably other unhealthy snacks). I’m sure he will love this recipe – I will pass it on to his wife 😄.

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  4. Yes we do the same .Big cupboard floor to ceiling full of pickles, Apple cider and home made chutnies . Pickled onions and pickles cabbage .My favourite is pickled garlic . Having so much land orchard and veg gardens as well as my English pleasure gardens we tend to store what we can in Summers. Open cider Christmas time and its saving cash on guests visits. Jams and marmalade we make too. Only then have to buy Seville oranges in season and two lemons to make good Marmalade for morning toasted bread.

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    • Love to see pictures of your vegetable garden and your cupboard full of canned items when you’re done. It is so much work to preserving food and there is nothing more rewarding than to see the finished product all lined up.

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  5. I’ve only canned peaches. It sounds like you do a lot of this thing…canning, dehydrating etc. That’s great. I love cucumbers sliced with yogurt over them and some dill weed, salt and pepper. Sometimes I’ll add tomatoes.

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