Mama’s Dill Pickles~ French style
Tart, tangy, crisp pickles are my favorite! This is a super easy way to make them at home with no sugar, dyes, or fake stuff! I love nothing more than preserving summer in jars and this is one of my favorite recipes! These make a beautiful addition to your next charcuterie board or make great hostess gifts!
Make pickles way ahead! They are best the longer they sit. My Memamama always said they should sit for at least a month or two. I have been hoarding them! I have 2 quart jars hidden, one hasn’t been opened yet and the other I have hidden in the back of the fridge! They are great when you need a quick snack. The zing of the vinegar gives me a pick me up!
French style Dill Pickles
tangy, crispy, tart pickles
Ingredients
- 8 pickling cucumbers sliced in stripes or rounds
- 1 onion chopped
- 1/4 cup kosher salt sprinlkle over cut cucmbers
- 3 cups white vinegar
- 3 cups water
- 2 cloves garlic, smashed make sure to get a piece in each jar
- 2 tsp fresh dill 1/2 t in each jar
- 2 tsp whole peppercorns 1/2 t in each jar
- 2 tsp whole mustard seeds 1/2 t in each jar
- 2 bay leaves 1/2 in each jar
Instructions
- Cut cucmbers and onions and place in a strainer and sprinkle with salt. The salt will pull out all the water and leave you with a much more flavorful pickle. Place jars on a rimmed cookie sheet and set oven to 350 once oven comes to temp you can remove and add garlic, dill and remaining spices to each jar. Add a tablespoon or two to the hot jars and then pack with cucumbers. Wait a min or two and take a fork or knife and press cucumbers down into liquid and add more cucumbers or liquid to jars. This should be enough to fill 4 pint jars or 2 quart jars and you can double the cut recipe in half for smaller amount. These pickles taste best if they are stored in a fridge and sit for at least a month.