- my iParenting
- quick clicks
- recipes today articles
- recipes today q&a
- community & groups
- research baby names
- prepare a birth plan
- content channels
- ip channel rss feeds
- read birth stories
- read parenting stories
- recommended books
- e-newsletters
- safety recalls
- ip diaries
- ip store
- mom of the month
- dad of the month
- editor's letter
- letters to the editor
From Our Sponsors
- e-newsletters
- Sign up to receive our free weekly e-newsletters
- award-winning products
The iParenting Media Awards program helps parents find the best products for their families.
Fresh Garden Pickles
Julia Rosien
These only last two weeks in the refrigerator, but they'll probably get eaten the first week anyway.
Ingredients
1 tablespoon dill
1 tablespoon salt
1 teaspoon mustard seed
1 clove of garlic
6 whole black peppercorns
3 medium sized cucumbers
1 cup of vinegar
2 cups of water
2 empty jars
Directions
Wash the cucumbers and cut each one in half, crosswise. Cut each half lengthwise into four pieces. Put the cucumbers into a large bowl, sprinkle salt and dill over them. Let them sit for 30 minutes. Put the cucumbers into two jars and add three peppercorns and 1/2 teaspoon mustard seed to each jar. Peel the garlic clove and cut in half. Squeeze half into each jar. Stir water and vinegar together and pour half into each jar. Screw the lids on tight and shake. Put the pickles into the refrigerator and wait until the next day to eat