Homemade Garlic Dill Pickles

Ok, so this post may be a little overdue. But I still wanted to show you guys my last canning experiment.

In July, I canned for the first time ever by myself. I could have picked something seasonal, but I had homemade lemon curd on the brain. I still have half a jar left (which I’ve been eating on Whole Wheat Zucchini Banana Bread and my own creation – cashew butter and lemon curd sandwiches….TO DIE FOR!).

Heart cucumbers

The other thing I just had to learn to do was make homemade pickles. I tried Garlic Dill Pickles and Bread and Butter Pickles using the water bath canner from West Bend. The dill pickles turned out fabulous and I’ve been giving jars away as gifts. The bread and butter pickles? Inedible. They shrank and went limp (insert the part where I tell you to get your head out of the gutter!). But seriously, I was not happy and I don’t know what went wrong. I followed a recipe from the Ball canning company. Until I figure that mess out, here is the recipe for the Garlic Dill Pickles. But beware, they are very vinegary (which probably means that Brigitt will love these!).

 

 

Question: Have you ever made anything that has turned out completely wrong? My other kitchen fail that I can’t forget was making a spinach and artichoke mac and cheese from Rachel Ray. It said to broil for 30 minutes in the oven. That was obviously wrong because it was burnt after 5!

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Welcome to She's on the Run! I'm Alysha, a copywriter and food writer living in Milwaukee. I live to run, write and explore wonderful food - this blog is how I find balance while constantly being on the run. Feel free to reach me at Alysha@shesontherun.com with any questions or comments.
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