Wickles aren’t the only ones who love to eat pickles. Take advantage of the end of summer and bond with your child to celebrate learning. Chop up and prepare your cucumber harvest using this homemade pickles recipe shared by our Homer Mom Ambassador Sheena P.
Easy Dill Pickles
We’ve spent our summer using the Homer to stay on top of our reading. One of my boys’ favorite things about the app, is earning pickles for their Wickle. My friend and in-laws gave us cucumbers from their gardens, so we decided to make our own pickles. This recipe is easy, fun, and doesn’t involve canning. It’s also been a great snack to add to their lunches!
- 1 1/4cups water
- 3/4 cups distilled white vinegar
- 1 tablespoons Kosher sea salt
- 2-3 tablespoons granulated sugar (I like my pickles on the sweet side)
- 3-6 pickling cucumbers
- 12 sprigs of fresh dill weed
- 2 cloves garlic
- 1 tablespoon peppercorn (optional)
- In a pot stir together water, vinegar, salt, and sugar to make a brine.
- Bring to a boil and remove from heat to let cool completely.
- Place brine in the fridge until chilled. (If not cooled completely, the pickles will be rubbery)
- Slice cucumbers into wedges
- Place cucumber wedges into mason jars
- Evenly place dill weed, garlic, and peppercorn into jars with cucumbers
- Divide the brine evenly and pour over cucumbers. Be sure to completely cover the them. Seal the jars tightly and shake…like a “polaroid picture” 😉
- Refrigerate for 24-48 hours