These pickles are the cats pajamas. They are so easy to make— I always try to put away 5-10 jars a year. It’s a simple, beginners recipe with huge rewards. I do LOVE my spicy pickles with reckless abandon, but these are a refreshing change from the usual and are delicious on sandwiches (whereas my spicy pickles can pack a scary punch on a sandwich HAH!!). To be honest I like to stuff as much dill as I can into each jar because I love the dill, son!!!!!! PICKLE TIP: If you want the best pickles in the county you should try pre-brining them: I will layer all my cucumbers in a big bowl with ice and salt and let them sit in the fridge overnight. It adds to the flavour and crunch. This basic brine will do well for carrots, beans and beets — why change it when it’s so good? Enjoy!!
FARMGIRL SLICED PICKLES
3 tbsp pickling spice (I use Epicures Quickles)
4 cups white or cider vinegar
5 cups water
3/4 cup granulated sugar
1/2 cup pickling or canning salt
5 bay leaves
5 garlic cloves
2 1/2tsp mustard seeds
5 heads of fresh dill
13 1/3 cups sliced cucumbers
Bernardin Pickle Crisp
Slicing the pickles by hand. This method takes a while but I like thicker slices … also I forgot where my mandolin was. Haha.
Here is Bernardin’s Pickle Crisp and Epicure Quickles seasoning. Very tasty!!!
Stuff bayleaves, garlic and dill into each jar.Stuff those pickles into those jars!!! You’ll waste a lot of brine if you don’t pack them tight. Add a little dash of pickle crisp to keep those slices crunchy.Here’s a quick version for pinning onto your Pinterest board!