Dill Pickles

I thought, ‘hmmm, I think it’s time for another snack.’ And that’s what I ‘m doing! This recipe is from a friend in Papua, we’ve only made this once. But they are so good. They taste like pickles you got from the store. And they’re pretty easy to make (YES!!!). But I all most DIED when my mom said they had to cool for 24 HOURS!!! I could probably make these on my own, BUT since it was the first time my mom made them and I helped. Here it is.

        Dill Pickles

6 cucumbers, sliced or speared

½ of a small onion

3 cloves garlic

3½ cup water

½ cup vinegar

¼ cup salt (WOW!!!!)

2 Tablespoon dill weed

1 teaspoon turmeric

·         Place cut cucumbers in a large container (we used a large Lock’n’lock). Cut the garlic and onion very small or to your desire. Add to the cucumbers.

·         Mix the water, vinegar, salt, and turmeric together and bring to a boil. Once it comes to a boil, turn the heat off. Add the dill weed and stir. Pour over cucumbers, garlic, and onion.

·         The cucumbers should be covered with the water mixture.

·         Let cool in the fridge for 24 hours.