Here’s my recipe for home-made pickles:

10 small, firm, fresh cucumbers

4 cloves of garlic

2 sprigs of dill (stems and heads)

1 cup coarse pickling salt (that’s the thick kind)

3 cups white vinegar

15 cups of water

A big, sealable glass jar or a Mason jar

A large metal pot

Metal tongs

Watch that you don’t burn your fingers!

  1. Make sure the pot and the jar are very clean.
  2. Fill the pot with water and bring it to a boil.
  3. Holding the jar with metal tongs, dunk it in the pot and leave under water for a minute, to kill all the nasty germs.
  4. Use the tongs to take the jar out of the pot.
  5. Chop up the garlic.
  6. Put the cucumbers, garlic, and dill into the jar.
  7. Change the water in the pot.
  8. Add the salt and vinegar to the water. Now it’s called brine.
  9. Bring the brine in the pot to a simmer.
  10. Carefully pour the brine into the jar, filling it to the very top.
  11. Seal the jar, but not too tightly.
  12. Put the jar on a window sill where it’s sunny. Wait for 2 weeks.
  13. After 2 weeks are up, open the jar, top it up with some more brine, and close it again.
  14. Put the jar in the fridge and wait a day.
  15. Take the jar out of the fridge and open it.
  16. Take a pickle out.
  17. Put the pickle in your mouth.
  18. Chew. Swallow.
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