The last month here in the Pacific Northwest has been beautiful. One of the driest in recent years. It makes me think of being outside, digging in the dirt, and just being in the fresh air. There is something so very wonderful about getting up and walking out into the quiet bird song morning and enjoying a cup of coffee on the patio. It’s my favorite time of day. Before the neighbors are all up, and the sounds of the neighborhood take over.
I’ve had a vegetable garden for almost 30 years. No matter where I have lived, I’ve always dug into the dirt to plant something. My Dad would literally laugh out loud if he could see me now! The girl who hated to weed because it was dirty and there were bugs, now enjoying it so much! I love walking out and eating sweet tomatoes off the vine, and looking to see what’s ripe so I can make dinner right out of my own back yard. I am a self-taught canner, and once I started I couldn’t stop! I will and pickle everything in sight!
Pickles! Ohhh I love pickles. Dill, bread and butter, pickled beets, carrots, green beans, doesn’t matter, they are delicious! I make my dill pickles extra spicy, and garlicky. That extra kick is so good when making tuna fish, or potato salad. My kid’s friends always told them to call when I make potato salad, and low and behold, they would all just show up!
After my first trip to Poland, I realized how much pickling is a part of my heritage. Pickled items were served a lot with our meals there. One of the things I took away from that trip was how the Polish people make the most out of what they have. It’s simpler, less hectic. They enjoy meals at a different pace than we do here in America. It makes you stop and slow down and just enjoy what you are eating.
Today’s recipe is for how I make dill pickles. It may not be the traditional way, but it’s super good and easy!
Pickles are being used today in potato salad and served in this elegant Sweetie Pie 10X4 serving bowl, regularly $104.99 and on sale for 20% off for $82.99. With summer salad season coming up, this is the perfect size bowl! Use coupon code Twila or PAF on the Pottery Avenue website for your discount.

From my heart to yours! Smacznego!

Kim’s Hot and Spicy Dill Pickles

  • Water bath canner
  • Wide mouth canning jars, seals and rims
  • Pickling cucumbers
  • Dried red chili’s
  • Fresh Dill
  • Garlic cloves peeled
  • Alum
  • Water
  • vinegar
  • Salt

Brine: Bring to a boil 3 quarts water, 1-quart cider vinegar, 1 cup canning salt.
Clean and sterilize 7 jars. Add 2 red chili’s, 2 garlic cloves, 1/8 teaspoon alum, 3 full heads of fresh dill and pack jars with cucumbers. If you prefer just regular dill pickles, only use one chili pepper. Heat canning seals. Pour the hot brine over cucumbers and leave 1/2 inch headspace. Place seals and rims on jars and place them in a water bath canner. Cover jars with water. Make sure water is at least an inch or more over the jars. Bring to a boil, and once it boils process for five minutes. This is to make sure the jars seal properly. Remove jars and let cool. I let my pickles sit for two months before opening them. They are hot and spicy and sooooo good!