Remember the dill pickles I made back in September? Well, we finally cracked the first jars open this past week. And they’re just as good as I remember from my childhood. My whole life, this is what pickles are supposed to taste like. Crisp and clean with a rich flavor and so sour that they almost make your face pucker. Yum!
Of course Mike thinks that they’re too sour and is requesting that I tone them down a bit next year. But this is a man that also likes sweet dills (gross) and bread-and-butters (ewwww) best of all. So I’m not sure how much weight to give his request. I think what I’ll do is make some for me and some for him. Pucker and Puckerless dills if you will.
Once we finish off the opened whole pickles and the spears, we need to try the hot dills and the bread and butters before we can call it a complete success. However, these were so easy to make, so much easier than I remember, that if you’re looking for a recipe to try as your first foray into canning, I’d highly recommend pickles. Of course, if you don’t like sour dills you might want to tone down my recipe with a little sugar…
