Yep, I'm done! Again! I cannot believe a year ago I was waiting with nerves over my interview at GU and here I am, two semesters down. In nearly one year exactly, I'll be in the cap and gown accepting my MASTERS DEGREE in SLP!!!! (With an extra summer, but seeing as that could be a potential first job, it doesn't feel like an extra semester of school) I did well in all my excruciatingly, difficult and boring classes this semester and have been enjoying the week off before summer classes begin. Hubby's show has been going very well, and it's awesome to see his eyes light up over theater again. The family the show has brought to town has been a lot of fun, too. It's always nice to have family on our home turf!
This post is yet another example of how easily store-bought foods can be made at home. Literally, these pickles took maybe 10 minutes to prep and then sat in the fridge for a week, soaking up flavor. All I had to buy was the cucumbers because we had everything else on hand. I also loved that I had another use for my grandmom's mason jars!
All you do here is boil 2 cups water, 2 cups white or apple cider vinegar, and 1/2 cup salt until dissolved. I'm guessing on these rations because I can't find the recipe I used! I know water and and vinegar was 1 to 1, and the salt was definitely less, but still substantial. I was guessing as I made them too because the recipe was making six jars of pickles, whereas I only made two. I think I guessed based on how much liquid I'd need to fill two mason jars. So, you can google your own recipe or give mine a shot.
Cut up your cucumbers so they will fit in a clean, sanitized mason jar (see below).
Take 2-3 cloves of garlic per jar and slice each in halves. Throw them into the empty jars along with any spices you'd like depending on the type of pickles you want. We prefer dill, so I threw in the appropriate spices. Honestly, they came out a tad strong (still yummy!) for my preferences, so I'm modifying the amount of spice here for you. With the garlic throw in 1 tbs of dill, 1 tbs of pickling spice, and 1 tsp crushed red pepper. That's it! Place the pickles inside the jars, and pour the hot vinegar mixture from the stove into each jar, leaving about 1/2 inch of room at the top. Put the lids on your jars, and let them cool to room temperature. Once they reach the right temp, put them in the fridge for one week minimum!
We took them out today and wow!! How fun to make pickles on your own terms!
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