Homemade Dill Pickles

About:

        So I started a garden this year, and it has actually done well! At first my cucumbers weren’t doing anything, but suddenly, one day, BOOM! Cucumbers everywhere. I’ve eaten more cucumber sandwiches than anything this summer, but being the only one who will eat cucumbers in my household (my husband is a pickier eater than a 4 year old), I still couldn’t keep up. So I decided to pickle them. I’m a pickle fiend and I’m picky about pickles, but homemade pickles are the best! These are great as a snack or as a side (I like to eat pickles with soup). So if you love pickles, give these a try!

Prep time: 20 minutes

Refrigeration time: 4 days

Total time: 4 days 20 minutes

What You’ll Need:

A glass jar with a tight seal (I used a 64 ounce mason jar, Ball brand)

6 or 7 large cucumbers

4 fresh heads of dill (I used 2 large and 2 small)

3 or 4 large cloves of garlic chopped (amount depends on taste)

1/4 large onion, chopped

1  1/3 cup white vinegar

3 1/2 cups water

1 tablespoon sugar

1 tablespoon salt

Preparation:

1. Bring the vinegar, water, salt, and sugar to a boil, stirring occasionally. After the mixture has been boiling about 2 minutes, remove from heat and allow it to cool.

2. While the vinegar, water, salt, and sugar mixture is cooling, prep your cucumbers, garlic, and onion. You can cut the cucumbers into spears or chips, depending on your own preference. I cut mine into spears. Chop the onion and garlic as well.

3. After cutting your cucumbers, onion, and garlic, place them into a 64 ounce jar. I put half of the onion at the bottom, filled the jar with cucumbers, sprinkled the garlic in, and put the rest of the onion in.

4. Next, add the fresh dill to the jar. I used 2 large heads and 2 small, but you can use about 3 large if you like. Try to wiggle the dill in different places. Don’t stick all of the dill in one part of the jar.

5. Once the vinegar, water, salt and sugar mixture has cooled, carefully pour it into the jar. I used a funnel to make this easier.

6. Seal the jar tightly and place into your refrigerator. Allow the pickles to refrigerate for 4 days before you eat them.

7. Eat them! 😀

Refrigerated jar sans 7 or 8 spears 😛

Yellow Potato Salad

About:

This was one of the first recipes my mom ever taught me how to make. I loved it as a kid, because I love potatoes, mustard, and pickles! So I made this for this fourth of July this year and my family enjoyed it. I have no photo of this recipe because, well, potato salad isn’t very photogenic 😛 This recipe also calls for eggs, so depending on what type of vegetarian you are, you may or may not eat this recipe. Although I do cook a lot of vegan recipes, I keep dairy products in my diet sometimes (including eggs) so if you’re like me, this will be a good recipe for you. It’s also quick, easy, and fun to make!

Total time: 35 – 40 minutes (for boiling the potatoes, mostly)

Ingredients:

5-6 medium-small potatoes, diced and peeled

1/2 onion, chopped

2  1/2 whole dill pickles, chopped

2 boiled eggs, diced

1 (4 ounce) jar sliced pimentos

6 tablespoons Miracle Whip (I use light; mayonnaise also works)

1 tablespoon yellow mustard

1/4 teaspoon celery salt

Salt and pepper to taste

Paprika

Preparation:

1. Place the diced potatoes into a large sauce pan. Cover them with water and bring them to a boil. Once the potatoes reach a full boil, cover and reduce the heat to simmer. Let them simmer for 15-20 minutes or until tender.

2. While the potatoes are boiling, go ahead and chop the pickles, onion, and boiled eggs.

3. Once the potatoes are tender, remove from heat and drain them. Place the drained potatoes into a large mixing bowl.

4. Add the pickles, onion, boiled eggs, pimentos, Miracle Whip, yellow mustard, celery salt, and salt and pepper into the mixing bowl with the potatoes. With a large spoon, mix vigorously until the consistency of the potatoes is smooth.

5. Sprinkle the top of the potato salad with paprika and serve.