You know what's hilarious about this entire thing, I don't even like pickles. I HATE pickles. I actually have a fear of pickles. Pickle-a-phobia if you want to call it that.

My husband on the other hand loves them. I've been trying my hand at gardening this year and I have an abundance of cucumbers.

I put my fears aside and made them for the first time.

I found the easiest recipe on the container of Ball Kosher Pickle Mix that I picked up at the grocery store. It could not have been easier than purchasing a jar of pickles.

All you need are some cucumbers (I used 4), water, vinegar and pickle mix. Don't forget jars to put them in!

(This makes two quarts of pickles)

  1. Cut off the ends of the pickles and cut them into spears.
  2. Combine 2 cups of water, 1 cup of 5% acidity vinegar, and 1/4 cup of Ball Kosher Dill Pickle mix.
  3. Bring water and seasoning mixture to a boil.
  4. Pour the hot mixture over the cucumber spears in a large glass bowl.
  5. Let it all cool to room temperature, which should take about 30 minutes.
  6. Pack the spears into jars.
  7. Pour remaining liquid into the jars.

That's it!

For the best flavor, keep the jars in the refrigerator for 3 weeks before eating. When refrigerated, your pickles will last for up to 3 months for your enjoyment.

I tried it, and it worked! They were loved by all!