The other day we were at the grocery store and my little man asked if we could get some pickles. I said, “of course!” We crouched down to see which ones we wanted and I took a look at the ingredients. Yellow 5 was one of the ingredients. Check out this very informative website about labels.
So, I said “let’s make our own!” He was happy with that idea.
We came home with cucumbers, dill weed and vinegar.
The first step was washing and slicing the cucumbers. I added three cloves of garlic and a teaspoon of dill weed.
Bring water, vinegar, salt and sugar to a boil, just until the salt and sugar have dissolved. Let it cool a little and then pour it over the cucumbers. Place this in a sealable bowl (non-metal) and put in the refrigerator. After a few days they will have their distinctive dill flavor and they will be good for up to two months sealed in the refrigerator.
Homemade Dill Pickles
- 4 pickling cucumbers, sliced
- 1 tsp. dill weed (dried)
- 3 small cloves of garlic
- 3 1/2 cups water
- 1 1/4 cups white distilled vinegar
- 1 Tbs. salt
- 1/2 Tbs. sugar