I have spoken about it many times, I am a pickle fiend. Anything with vinegar in it, my mouth starts to water... I am like a rabid dog when it comes to anything pickled. If you can find baby kirby's - BUY THEM! I can't seem to find them anywhere, and when I go to pick my own, typically it's frowned upon to only pick the small pickles.

This is my first time making pickles, but I have a feeling I'll be using this recipe for years to come. It's easier to make pickles than I ever imagined, the total time to make five jars only took me about twenty minutes! And the most beautiful thing about making them in large jars is I got to personalize each jar for my family.

My mother loves dill so her jar got some extra sprigs, my sister LOVES garlic and heat, so I pinched some red pepper flakes and threw in two extra cloves of garlic! Before I forget, here's a tip I learned while researching how to make these: cut off the blossom of your Kirby pickle, the end opposite of where the stem of your pickle is.

There is an enzyme there that will make your pickle soft, not crunchy, and we all want crunchy pickles. This is my own recipe for how to make 5 large jars of garlic dill pickles.

You will need 5 large mason jars, 20 Kirby cucumbers, a large head of dill (10 sprigs), 20 cloves of garlic, 4 tbsp canning salt, 4 tbsp pickling spice, 4 cups white vinegar, 8 cups water, and 2 teaspoons red pepper flake ( optional).

To begin, put your mason jars into a dishwasher or boiling water to sterilize them ( I just washed them with hot, soapy, water but do as I say, not as I do).

At the bottom of each mason jar, place 2 sprigs of dill ( or more), 4 garlic cloves cut in half so that the garlic flavor can come out, and a pinch of red pepper flake if you like some heat. Next, boil 8 cups water, 4 cups white vinegar, 4 tbsp canning salt ( regular salt will discolor your pickles), and 4 tablespoons of pickling spice in a pot and bring to a boil.

While your mixture is boiling, place all of your Kirby pickles (cut into fourths) into your jars. Pack them as tight as you can, but allow there to be room for the brine to cover the pickles. Pour in your brine, allowing there to be about 1/4 of an inch at the top.

Put a cute label on your pickle jar with the date you made them, and store them in the refrigerator for 3-4 weeks. They will keep in the fridge for at least a year!! I hope you enjoy them! I promise. Xo

Claire Stabbert is an accomplished cook who loves to try new recipes. While she does enjoy eating at restaurants, she also loves to whip up a good meal at home. Claire gets some of her cooking inspiration from her grandfather and grandmother, Fred and Shirley Stabbert as well as Great Grandma Nellie.