Love for Food + Summer

Dill Pickles

Turns out home made pickles are not much work at all. After getting weeks of Kirby's at the CSA I decided to give it a try. In about ten minutes (plus a couple of days waiting time) you can make your very own pickles. They are great because you can control the salt, and sugar content. I was worried they would get soggy but were nice and crispy.

Along with the cucumbers I pickled some summer squash. The squash came out great also. It would be a wonderful addition to a cheese platter.
Ingredients: Servings vary, made two quart size ball jars
Enough Kirby cucumbers to fit in your jars about 1 1/2 lbs
1 1/2 cup vinegar
1 1/2 cups water
2 tablespoons salt
1 tablespoon sugar
1 tablespoons pickling spices per jar
a couple of pieces of dill
1 clove of garlic per jar


  • Wash and quarter cucumbers.
  • Heat vinegar, salt, and sugar until dissolved. Add water.
  • Place some dill, garlic clove, and pickling spice in a jar.
  • Add cucumbers and cover with liquid.
  • Cover and store in the fridge for a couple of days without opening the jar.

Cost: $1.20 total, .60 per serving
Time: 10 minutes active/total
Nutrition Facts: Amount Per Serving (based on 20 pickles per batch)
10 Calories
.1 Fat
2.3g Carbs
.5 Fiber
.4 Protein

Weight Watcher Points +:


Dill Pickles {Summer}