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Crunchy Dill Pickles

For the past three mornings my kid has asked me if he can eat pickles for breakfast. I kid you not. He already loved pickles before we made these, but now he’s gaga for them. This morning (a full week after we jarred these) I overheard him telling my husband how we made them (in painstaking detail). He’s a freak for these pickles!

We used Persian cucumbers which made all the difference in terms of crunchiness. So… the pickles do taste great, but I think it’s more the idea that cucumbers turn into pickles that has him excited. It really got me thinking more about how kids truly enjoy learning how food comes to be. I’m thinking that we’ll build on this by making some other things that we usually buy. Like jam and cheese. Now for the recipe…

Crunchy Dill Pickles Recipe

Prep Time: 15 mins  Cooking Time: 10 mins

8 cloves garlic peeled
Fresh dill – I used about 20 stems
8 cups water
3/4 cups white vinegar
1/4 to 1/3 cup kosher salt (most pickling recipes call for even more!)
2 teaspoons red pepper flakes
1 tablespoon peppercorns
10 to 12 Persian cucumbers (quartered or sliced in rounds – we did both)

Place peeled garlic cloves, red pepper flakes, peppercorn and 1/2 of the dill on the bottom of a 1 gallon jar or two 1/2 gallon jars. If using two jars, divide ingredients evenly between the two. Pack cucumbers in jar(s) and put remaining dill on top. Bring water, vinegar and salt to a boil and cook until the salt dissolves. Pour brine in jar(s) and cover. Put the jars on your counter top but not in direct sunlight. Leave them at room temperature for about 2 days then put them in the fridge. Pickles taste great by day two, but after a week they are fully pickled.

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