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Homemade Pickles

This summer, we were overrun with cucumbers and so pickles seemed the obvious next step. My roomie went out and purchased a large glass jar with a lid at Walmart, as well as some pickling spices and dill. Since salt is a concern for me, I ended up modifying the recipe that we found online. Thought they came out pretty well!

Ingredients:

• fresh picked cucumbers, still smallish, with "warts" still intact (when they get bigger those warty bumps disappear - they're really too ripe to pickle at that point and won't come out right)

• 6 cloves garlic, peeled and left whole

• 3/4 of a small cannister of pickling spice

• several pinches of dried dill, or a handful of fresh dill if you have it

• white vinegar - get one of those big gallon jugs of it if you plan to pickle several jars this summer.

• water

• salt

Instructions:

Place cucumbers and garlic cloves in the jar. You can cut the cucumbers into spears if you want to speed up the pickling process.

Splash in some vinegar - maybe a half cup. Sprinkle in a few dashes of salt and add the pickling spices. Fill up the rest of the jar with water, just to cover the pickles. Taste your brine to make sure it's vinegary and salty enough.

Leave the jar unrefrigerated, with the cap on loosely as the pickles begin to ferment.

For half sours, wait about a day and a half and then taste-test your pickles. For sours, wait 4 days to a week.

Store your pickles in the refrigerator. They start to get soft after a week or so from pickling, so you want to make sure they get eaten. Why not take some along to your next barbecue?

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