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grandpa's summertime pickles

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Here is my grandpa's recipe for summertime pickles he always used to make after my grandparents would get back from the "Bazaar" as they called it (Farmer's Market) with a ton of fresh garlic, dill stalks and of course small cucumbers!

Rate this recipe 3.6/5 (10 Votes)

Ingredients

  • 12 pickling cucumbers
  • 2 cups water
  • 1 3/4 cups distilled white vinegar
  • 1 1/2 cups packed coarsely chopped fresh dill
  • 1/2 cup sugar
  • 8 garlic cloves
  • chopped
  • 1 1/2 tablespoons coarse salt
  • 1 tablespoon pickling spice
  • 1 1/2 teaspoons dill seeds
  • 1/2 teaspoon dried crushed red pepper

Details

Level of difficulty Easy
Cost Budget Friendly

Preparation

Step 1

grandpa's summertime pickles - Step 1

Combine all ingredients except dill sprigs in large bowl. Stir, let stand at room temperature 2 hours until sugar and salt dissolve.

Transfer 4 cucumbers to each of three 1 1/2-pint wide-mouth jars. Pour pickling mixture over to cover. Place a few dill sprigs in each jar. Cover jars with lids and close tightly. Refrigerate at least 10 days. Pickles will stay fresh for up to 1 month. Keep refrigerated. enjoy!

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INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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