Dill Pickles

My hubby and I dabbled in canning this summer. It was super stressful at first, but then became something we really enjoyed! 

I have NEVER liked dill pickles, except during pregnancies. However, this recipe is amazing. I would gladly eat these every day, they are that good. 

Dill Pickles

adapted from Our Best Bites

makes two 1 quart mason jars full

2 pounds cucumbers (as fresh as possible), sliced

10 cloves garlic, peeled and slightly smashed

2 cups white vinegar

4 cups water

2 tbsp kosher salt

LOTS of fresh dill

1 tsp celery seed

1 tsp coriander seed

1 tsp mustard seed

1 tsp whole black peppercorns

1 tsp dill seed

In a medium saucepan, bring 4 cups water to a boil, reduce to simmer, and add garlic. Cook 5 minutes. Add vinegar and salt, bring back to a boil and stir until salt dissolves, then remove from heat.

Divide dill and seeds between the jars. Pull garlic out of the brine and put 5 cloves in each jar. Pack the jars with the cucumbers, then pour brine over, leaving 1/2 inch headspace. 

*Now, you can do one of two things: You can either leave these as refrigerator pickles (they'll keep for three months), OR you can water-bath can them. Simply wipe the tops and rims of the jars with a clean, damp cloth, then put on lids and rings to fingertip tightness. Process in a water bath for 10 minutes. *If you DO choose to can them, make sure you heat the jars and lids and rims to disinfect prior to packing the pickle mixture in. 

Lactose Free Ranch Dressing

I find milk is a hard thing to give up. Whether you have a lactose-intolerance or are giving it up for other reasons, it is hard to stay away. So many foods and recipes call for dairy.

But cry no more over missing ranch dressing because here is the recipe- lactose-free!

Ingredients:
1 C. mayonaise (you can use a soy product if you want to go vegan)
1 1/2 tsp. lemon juice
7 1/2. tsp. soy milk
1/2 tsp. chives
1/2 tsp. parsley
1/2 tsp. dill
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/8 tsp. salt
1/8 tsp. black pepper

-Mix the lemon juice and soy milk and set aside for 10 min. The easiest way to mix the lemon juice and soy milk is to put 1 1/2 tsp. of lemon juice in a measuring cup and fill to 1/2 C. with the soy milk.
-Whisk together your ingredients and refrigerate.

Now you can adjust thickness and spice to your own taste. My husband prefers it a little thicker and with more dill. So experiment away and enjoy your new lactose freedom!

*Hint: The hubby says it is easiest to slowly add the milk last so you can adjust how think the dressing is.