Some of us adore pickles and some dislike them. If you are a pickle fan read on. If not, read anyway as these are far better than the tired flabby canned pickles found at the grocery store. A good gardening friend gave me this recipe. It is really easy and rather fun to construct. Even better is that you can pickle most any veggies. I have tried zucchini, carrots, cauliflower, green peppers and red peppers. Of course, cucumbers are in there too!
You do need a couple grape leaves. You might be able to find a neighbor with a grape vine. I am betting you could use wild grape leaves from a state park or along a country road. They really add to the authenticity of it so snag a few from somewhere.
Also needed are 3 dill heads (the flowers of a dill plant). This might be more problematic but if you know a real gardener, aka someone like me, you can beg the dill heads as frankly they are not used much for cooking and I was happy to give some to the friend who gave me this recipe. Grow your own dill for next summer; it is so easy to do and it does reseed and come back year after year. Dill is lovely in potato salad and in other salads like my stuffed tomatoes which I plan to blog about later this week!
2 cups white vinegar
¼ cup salt; I used kosher salt in mine
4 cups water (I used 3 as my jar was slightly smaller than a gallon)
¾ cup sugar
3 garlic cloves cut up
3 dill heads
2 grape leaves
Bring the first four ingredients to a boil in a sauce pan and let cool fully. Put the other three ingredients in the bottom of a gallon jar. Cut up your veggies and pile in the jar. Top with the vinegar mixture. Put on the lid. Put in the fridge and let marinate for 3 days before trying it.
My grandson who is three and a half clamors for the pickle jar to come out when he eats meals here. I say, eat your lunch and you can have some pickles! He gobbles up his food and waits expectantly for me to fish out a pickle or two.
I like how fresh they are and how crunchy the pieces still are. Plus they have no additives or preservatives. Naturally gluten free is important to those of us with celiac or wheat allergies.
You can keep adding veggies as you use them up. I think the tough part is fishing them out of the jar. The other day I lost a fork in there but luckily it didn’t go to the bottom of the jar; a cuke round stopped its descent! Now, go pickle fresh veggies and have some fun with it….
Originally posted late in July 2014 but I figured you were ready to make some pickles this summer so I posted it again!