Man, oh man. Puppies are hard work. I feel like I have an infant in my house. A long-nailed, barking, crazy infant that pees all over the floor right after I take her outside. But she’s so cute. So, I guess it’s worth it.
So, we’re going to be spending more of our burger nights at home. Which, I am pretty happy about. I make a mean turkey burger. I mean, it’s not mean. Do you know what I mean? But it’s really good. Maybe I’ll share my secret sometime. There needs to be some mystery in this relationship.
I started making my own pickles last year out of curiosity…and I love them. Loooove them. Adam loves them too. Puts them on a plate and eats them by themselves, loves them. And they’re so easy. Frick. Yes.
These pickles are fresh, crunchy, garlicy (is this a word?), and delicious. And did I meantion easy? Ok, good.
Homemade Garlic Dill Pickles
(Filled a Pint Sized Mason Jar)
- 1 cucumber, sliced thin
- 1/2 c. white vinegar
- 1/2 c. water
- 1 T sugar
- 1 t salt
- 4 sprigs fresh dill
- 1 t peppercorns
- 5 cloves garlic, chopped
- Slice the cucumber thinly and set aside. In pint sized mason jar, line the bottom of the jar with the dill sprigs, peppercorns and chopped garlic.
- In a mixing bowl, pour the vinegar and the water and stir. Add in the salt and sugar and stir until dissolved.
- Stack the cucumber slices in the jar until filled, pour in vinegar mixture. Close lid and gently shake.
- Refrigerate the pickles overnight and enjoy.
For a spicier pickle, you can add in a teaspoon of red pepper flakes to give them some heat. They are fantastic on burgers. I’ve been known to bring a batch to barbeque’s and they disappear. These will last in the refrigerator for about 4 months. The more they sit, the less crunchy they become. And that’s sad. So just eat them all and be done with it.