Then, Ben's uncle Mike brought some fantastic dill pickles to a family gathering. Oh. my. goodness. So yummy. So, I figured if Mike could do it, I could too!
Last year, I decided to grow some cucumbers and dill and give it a go. Well, the cucumbers were a colossal failure. Not a single cuke emerged. I have this horrible habit of planting seeds way too close to each other so the plants strangle each other and nothing survives. How fascinating.
This year, I expanded the garden and spaced things much better. For the most part at least. The mesclun is a thick mess. But that's beside the point. My cucumbers are growing like crazy!
I also grew some tall beautiful dill. Sometimes I think I plant dill and basil just so I can walk to the garden and smell their wonderful fragrances.
The pickle recipe is really quite simple. You make a hot syrup by boiling vinegar, sugar, salt, mustard seed and celery seed.
It will look something like this.
Pour the syrup over sliced cucumbers.
I sliced the cucumbers using this handy dandy slicer thingy that I found in the kitchen drawer. I have no idea where it came from but it makes the pickles look fancy shmancy.
Throw in a sliced onion or two and a few dill heads.
Put a lid on it and stick it in the fridge for 3 days to let the pickle magic happen. After three days, open up and enjoy! So easy to make and quite tasty.