Easy Dill Pickles

Is your garden going crazy?? Did you find some great deals at the farmer’s market? If you answered yes to both of these questions, your pantry may start to look like mine – full of canned goods! These pickles don’t make it to the pantry because we eat them so fast! The trick with my recipe is just a little bit of sweetness so the sour taste isn’t too overpowering – kind of like a sweet and sour dill pickle! Fresh dill is really preferred in this recipe but if you can’t find any, dried dill works great too. You can also eat these immediately but it’s best to let them sit in the fridge for a couple day to absorb the flavors. Makes 1 pint of pickles

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1-2 cucumbers, sliced thin (1 really large or 2 small/medium)

1 1/2 cup water

3/4 cup vinegar

1 Tbsp fresh dill

1 tsp honey, sugar, stevia (whatever sweetener you prefer)

1 Tbsp sea salt

1 tsp black pepper

 

In two clean pint jars, pack cucumber slices – leaving about 1/4 inch at the top of the jar. In a measuring cup, combine remaining ingredients and stir until well blended. Pour liquid over cucumber slices. If you will be eating soon, seal jars and place in fridge. If you will be storing them in the pantry, you will want to properly seal the jars and put them in a water bath for canning.

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