Homemade Dill Pickles Recipe

Jar of Homemade Dill Pickles

Every year we get more cucumbers than we know what to do with in our little suburban garden. This year we’re doing our best to keep up with the garden and harvest stuff when it tastes best.

Fresh Pickling Cucumbers and Mason Jars

(We’re already way behind on the greens which have bolted and gone bitter, yet we’re still trudging our way through it with the spiciest homemade salad dressings we can come up with to mask the bitterness.)

I pulled our first four to five pickling cucumbers off the vine over Independence Day weekend, and decided to try to actually make homemade dill pickles with them for once. We’ve mostly only eaten them crisp and fresh before – never occurred to us how easy dill pickles really are.

Slicking Fresh Pickling Cucumber Spears

We actually made these homemade dill pickles two days ago, and we let them pickle in their brine for at least two days before opening and trying. The brine has smashed garlic, crushed red pepper, cider vinegar and salt making it all delicious.

Smashed Garlic, Crushed Red Pepper & Cider Vinegar for DIY Dill Pickle Recipe

We don’t have plans to keep the pickles long (I’ll be lucky if they last a week with how much my husband to eat pickles out of the jar as a snack), so we didn’t do jar boiling steps to keep them shelf stable for much longer than a few weeks.

We opened the jar and tried them after two days – I am not a huge pickle fan or pickle connoisseur, but I think they’re delicious. They’re definitely still crisp after two days, but Luke (who is a connoisseur) prefers a softer, more pickled pickle so he’ll probably dig in more after another day or two.

Sliced Pickle Spears Packed in Mason Jars

Homemade Dill Pickles Recipe

30 minutes

30 minutes

Yield: 3 jars

Serving Size: 1 pickle

90 calories

Homemade Dill Pickles Recipe

Recipe Ingredients

  • 4-6 six-inch pickling cucumbers
  • 4-6 garlic cloves, peeled and smashed
  • 3 teaspoons dill seed
  • 1 teaspoon red pepper flakes
  • 1 1/2 cups cider vinegar
  • 1 1/2 cups water
  • 2 tablespoons kosher salt
  • A few sprigs of fresh dill per jar (optional)
  • 2-3 wide mouth mason jars

Recipe Directions

  1. Wash mason jars, lids and lid rings with soap and water. Dry completely.
  2. Wash and dry the cucumbers, brushing off any prickly bits and trimming blossoms and ends. The pickle spears should be about a half inch below the top of the jar.
  3. Slice the cucumbers into spears. I got roughly 6-8 spears per pickling cucumber.
  4. Peel and smash the garlic cloves.
  5. Divide garlic, dill seed and red pepper flakes between the mason jars. Add fresh dill sprigs if you want.
  6. Pack the pickle spears into each of the jars tightly, but without smooshing them.
  7. Make the brine by bringing the cider vinegar, water and kosher salt to a rolling boil.
  8. Fill each mason jar up to about a half inch below the top of the jar.
  9. Tap the mason jars a few times in the counter before sealing to get rid of air bubbles.
  10. Put the lids on the jars and screw as tightly as possible.
  11. Cool the dill pickle jars to room temperature, then store in the refrigerator once completely cooled.
  12. Wait two days before opening the jars so they can fully pickle in the brine.
  13. They can keep in the refrigerator two to three weeks.

Easy DIY Homemade Three-Ingredient Dog Treats

Ford & Otto Peanut Butter, Oat & Banana Treats

My 12-year-old beagle, Ford, has a malignant lymphoma diagnosis. My heart is broken. I have a lot of big feelings, and I don’t know where to put them.

Every time I find myself in this scary, sad place – when my husband deployed to Afghanistan in October 2010, when my brother deployed to Afghanistan in December 2012, and now that I know my dog is dying – I always find my way back into the kitchen. It gives me something functional to do with my hands, something new to learn with my brain, and somewhere productive to put my feelings to work.

So I made these DIY homemade three-ingredient dog treats for Ford and his brother, Otto. They use overripe bananas that I keep in my freezer until I’m ready to bake something, quick rolled oats, and creamy peanut butter. Sometimes I sprinkle turmeric on them, as turmeric is supposed to aid with inflammation.

The dogs love these special treats made by mom. They can be baked on the low end of the time scale for a softer treat, or on the high end of the time for a crunchier treat.

I hope your dogs love them as much as mine do. Tell your pups that Ford and Otto say hi, squeeze your furry companions tight today, and tell them you love them.

Uncooked Quick Rolled Oats on Wooden Table

Raw DIY 3-Ingredient Dog Treat Dough

Bone-Shaped Raw Banana Oat & Peanut Butter Dog Treats on Baking Sheet

Baked Homemade Three-Ingredient Dog Treats

Ford & Otto Stamped Homemade DIY Dog Treats

Homemade 3-Ingredient Dog Treats

Rating: 51

10 minutes

Cook Time: 17 minutes

Yield: 2 dozen

Serving Size: 1 treat

Homemade 3-Ingredient Dog Treats

Recipe Ingredients

  • 2 overripe bananas
  • 1 1/2 cups uncooked quick rolled oats
  • 1/2 cup creamy peanut butter

Recipe Directions

  1. Preheat oven to 350 degrees.
  2. Mix the overripe bananas, quick rolled oats and creamy peanut butter with a spatula in a large bowl.
  3. Tape one piece of wax paper onto your work surface. Place the ball of dog treat dough on the wax paper. Put another piece of wax paper on top.
  4. Roll out the dog treat dough into your desired thickness of dog treat using a rolling pin or wine bottle. The extra sheet of waxed paper on top helps avoid sticking to your rolling pin.
  5. Using your fun dog-themed cookie cutter of choice, cut out the dog treats in your desired shapes. Place onto a baking sheet lined with parchment paper.
  6. If you desire, you can sprinkle a dog-safe spice like turmeric (which is supposed to reduce inflammation) onto the dough.
  7. Bake 15 to 18 minutes at 350 degrees, or until your treats start to brown around the edges.
  8. Let cool completely before feeding to Fido. Store in an airtight container up to one week.

Cookie 27: Peanut Butter Cookies

Every would-be, wanna-be, and will-be baker should know how to make peanut butter cookies. These are a great one to pull out of your hat for almost any event, and they’re such a delicious little comfort food. I never knew why we do the “criss-cross” pattern on the top of peanut butter cookies (anyone out there know the answer?) but the simple visual cue of seeing those little hash marks gives me a little tingle of joy knowing I’m about to bite into something incredible. My husband said he was craving a great peanut butter cookie, and with fall setting in here in Kansas City I just happen to have the urge to bake a little more often, so he got lucky. Just a heads up on this before we start the recipe – plan ahead for these. They require a little chill time in the refrigerator.

Peanut Butter Cookies

20 minutes

Cook Time: 12 minutes

6 hours

Yield: 3 dozen +

Peanut Butter Cookies

Try this easy, classic recipe for how to make peanut butter cookies. Every baker needs a great peanut butter cookie recipe in his or her repertoire!

Recipe Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup white sugar
  • 3/4 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup crunchy peanut butter

Recipe Directions

  1. Soften butter to room temperature.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder and salt.
  3. In a mixing bowl, cream together the softened butter, white sugar and brown sugar.
  4. Add the eggs and beat just until blended.
  5. Add the vanilla extract and peanut butter and mix well.
  6. Begin adding the dry ingredient mixture about 1/3 at a time, beating just until blended.
  7. Cover and refrigerate the peanut butter cookie dough for at least 4 hours.
  8. Preheat your oven to 350 degrees.
  9. Line a baking sheet with parchment paper.
  10. Drop rounded balls (or use your cookie scoop!) onto the parchment paper.
  11. Bake 10 to 12 minutes, depending on how crunchy or soft you like your peanut butter cookies.
  12. Remove from oven and transfer to a wire rack to cool the rest of the way.
  13. Convince yourself you're just going to have one, then devour about a dozen in one sitting.
  14. Cover up the evidence so no one knows about your lack of self-control.

 

Cookie 26 – Pumpkin Chocolate Chip Cookies

I got the itch to bake today out of nowhere. I had some mini chocolate chips in the freezer and a can of pumpkin sitting in the pantry. It’s like… a sign, or something. So I made some pumpkin chocolate chip cookies, and I threw in some slivered almonds I needed to get rid of. Husband didn’t care so much for the nuts, so now I have more than three dozen cookies to pawn off on my wonderful colleagues tomorrow. These things are ballin’ and shot callin’, you guys. Enjoy.

Pumpkin Chocolate Chip Cookies

10 minutes

Cook Time: 10 minutes

50 minutes

Yield: 3 dozen +

Pumpkin Chocolate Chip Cookies

Quick and easy recipe for soft pumpkin chocolate chip cookies (nuts optional) that makes 3 to 4 dozen cookies.

Recipe Ingredients

  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 cup canola oil
  • 1 large egg
  • 1 Tablespoon vanilla extract
  • 2 cups wheat flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 cups miniature chocolate chips
  • 1/2 cup slivered almonds (optional)

Recipe Directions

  1. Preheat oven to 350 degrees.
  2. Line a cookie sheet with parchment paper.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
  4. In your mixing bowl, combine the pureed pumpkin, sugar, canola oil, egg and vanilla extract. Beat gently just until blended.
  5. Start adding the dry ingredients mixture to the wet ingredients mixture about a quarter at a time. Mix just until blended.
  6. Add your chocolate chips.
  7. Drop spoonfuls of cookie dough, or use your cookie scoop, onto the baking sheet.
  8. Bake at 350 degrees for 10 minutes. Pull out of the oven and let them rest for about 2 minutes, then transfer to a wire rack to cool the rest of the way.

Pumpkin Chocolate Chip Cookies

Meyer Lemon Poppyseed Muffins

In our KC Door to Door Organics box this week came a bag of precious little Meyer Lemons. That means dessert is nigh in this house. If you’re not familiar with Meyer Lemons, they are often smaller and rounder than regular lemons, and they tend to be slightly sweeter and a touch less acidic and sour. If that doesn’t scream, “Bake me into muffins!” I don’t know what does.

For those of you who don’t know about KC Door to Door Organics, it’s a company that partners with farmers (oftentimes local!) to deliver fresh, organic produce and groceries to your home or business. You can completely customize your box, indicating whether you prefer all fruits, all veggies, or a mixture of both, and can specify your particular likes and dislikes so you never get something you hate in your box. Plus you can swap stuff out during the few days before your delivery if something just doesn’t mesh with your menu that week. It’s been  a great opportunity for us to try lots of new produce, and shake things up a bit in our weekly menus. Not to mention, the produce is often as local as possible, so that feels good. Oh yeah, and it knocked about $30 off my weekly grocery bill. I’m a part of the co-op at my company that gets a discounted rate, and I have set my account to get a delivery every Tuesday at the office.  I recommend checking it out!

I’ve got some left over invite promo codes if any of you want to try KC Door to Door Organics out. The promo code gives you 50% off your first box. Just email me or comment on this post and I’d be happy to send you one.

So without further adieu, here is the super fast and easy Meyer Lemon Poppyseed Muffins recipe for your enjoyment. You’ll have fresh, warm, fluffy  lemon poppy seed muffins in a half hour or so!

Meyer Lemon Poppyseed Streusel Muffins

15 minutes

Cook Time: 18 minutes

30 minutes

Meyer Lemon Poppyseed Streusel Muffins

Recipe Ingredients

  • 2/3 cup sugar
  • 3-4 teaspoons Meyer lemon zest
  • 5-6 tablespoons Meyer lemon juice
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup Greek yogurt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup unsalted butter, melted and cooled
  • 2 tablespoons poppy seeds

Recipe Directions

  1. Preheat oven to 400 degrees. Line a muffin tin with paper muffin cups.
  2. Mix the sugar and lemon zest together with your fingers. Squeeze and smoosh it until your mixture becomes Meyer lemony fragrant and the sugar is a little moist.
  3. Whisk in the flour, baking powder, baking soda and salt.
  4. In a separate bowl, mix together the Greek yogurt, eggs, vanilla extract and melted butter.
  5. Pour the wet ingredients mixture over the dry ingredients mixture and blend gently with a spatula. Add the poppy seeds. Do not over mix. This is a thick muffin batter.
  6. Bake in your preheated 400-degree oven for 18 to 20 minutes. Cool on a wire rack for 5 minutes or so, then remove from the muffin tin.

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