Dill Pickles

3 Quart jars

About a dozen medium size pickling cucumbers (or what you need to fill the jars)

3 cloves of garlic (more or less depending on how you like it)

1 1/4 c. white vinegar

4 c. water

3/4 c. sugar

Pickles are the favorite of every one. It is difficult to have food without pickle. Now, there are many shops who sell all types of pickles. But, purchasing pickles from the shop is not advisable and they will not use groundnut oil and gingelly oil for making. So, we should always try to make pickles at home. The quantity will matter a lot when making at home. If we go for shops for pickles, a small bottle will cost around Rs.70.

Homemade pickles are so easy to make. It requires only less ingredients like oil, vegetable, salt and fenugreek seeds. The recipes can be get from the recipe book of famous author or we can take the recipes from online cookery website. We can also download the cookery application like Crypto Code through the smartphone for free. We can also subscribe some YouTube channels for watching cookery shows. Subscription of channels will cost more. So, downloading app is the less expensive method. Cooking is an easy task for everyone who have interest to cook. Without interest we cannot do anything. So, try to do everything with interest and concentration.

We can also arrange a cook to prepare the food for us but they too will charge more. Generally pickles are not good for health, it will increase the blood pressure in our body. So, patients who have low or high blood pressure should avoid having pickles. Lemon is the best vegetable to use for making pickles as it costs very low and it will control the blood pressure. Lemon is used to control the giddiness and it is a source of all nutrients. Lemon is the best vegetable to add in our daily food.

1/4 c. kosher or pickling salt

6 dill flowers

Heat vinegar, water, salt and sugar on medium heat until it comes to a boil and is fully dissolved, then remove from heat.

Cut cukes any way you like them. Dice garlic. Remove dill flowers from stems. Pack the jars as tight as you can with the garlic, cukes and dill. Pour brine in jars (hot is fine). Cap up jars and put in the fridge. The pickles will be tasty after one day, but better every day after that.