I’m going to continue on with my latest trend of pickling garden produce, and introduce you to my Dill Pickle recipe. Hopefully, you’ll enjoy it as much as I do.

Ingredients:

• fresh Cucumbers cut into rounds (enough to fill 2 pint jars or a quart)
• 4 thinly sliced Pearl Onions (or a 1/4 of a regular onion)
• 3 whole cloves of Garlic
• 4 fresh sprigs of Dill
• 2 cups Apple Cider Vinegar
• 2 cups of Water
• 1/4 cup Honey
• 1 1/2 tbsp Salt (Kosher)
• ~6 Black Pepper Corns

Directions:

1. Arrange the cucumbers, dill, garlic, and onion in a mason jar or sealable glass container.
2. On the stove top combine the vinegar, water, honey, salt, and black pepper corns.
3. Bring the pickling solution to a rolling boil.
4. Carefully pour the pickling solution over the cucumbers, and seal the jar or container.
5. Once slightly cooled, store the pickles in the refrigerator for up to a month or proceed to properly can them for longer storage.