1 gallon Kirby cucumbers (they are shorter and a lighter green than most of the regular cucumbers)
1/3 cup instant minced onion
6 garlic cloves, minced
1/2 tablespoon mustard seeds
3 heads fresh dill
1.5 quarts water
2 cups apple cider vinegar
1/2 cup salt
1. Slice cucumbers lengthwise (or quarter, I went with a mixture of both); add to sterilized jars along with the dill
2. Boil liquids and seasonings to dissolve salt. Let cool
3. Pour into jar and let sit on counter for three days, shaking/turning occasionally.
4. Refrigerate and enjoy
|All the ingredients. Except the larabars and bananas...|
|Dill + cucumbers|
|Boiling the ingredients|
Also, I realize that I didn't make a gallon of pickles as the recipe says. I just didn't want to try and cut ingredients into weird numbers, so I just made a batch and dumped out the rest of the liquid that I didn't use (I skimmed the good parts like garlic and onion off the top and put it into the jar). I was really surprised how well they turned out though. Since this was my first pickling experience I was kind of nervous, but they were crunchy and really good!