Crisp & Tangy Dill Pickles for Sweet Pickle Haters

Hello, my name is Mackenzie, and I’m a picky pickle eater… This recipe is dedicated to everyone out there who despises sweet pickles. If you want crisp, punchy, garlicky pickles that won’t betray your taste buds with sugar — this one’s for you. 🥒

This recipe makes enough brine for at least 4 quart jars of pickles.

🌿 Ingredients:

2 quarts cold water
1/2 to 1 cup white vinegar (I use 1 cup for a little extra bite)
1/3 cup canning/pickling salt or coarse kosher salt
1 teaspoon caraway seed or 1 teaspoon coriander seed
1/2 teaspoon mustard seed
1/4 teaspoon red pepper flakes
1 tablespoon black peppercorns
1 tablespoon dill seed
1/4 teaspoon to 1 tablespoon minced garlic (I use a full tablespoon because… garlic 😍)

🍴 Instructions:

In a large pot, combine water and vinegar. Turn heat to medium-high or high, depending on your patience level 😉
Before the mixture comes to a full boil, add all the seasonings and stir until the salt dissolves.
Let the brine reach a rolling boil and let it boil for at least 3 minutes.
Remove from heat and start pickling! Pour over your sliced cucumbers or whole pickles packed in jars.

💡 Optional Notes:

You can split the dill seed and minced garlic between the jars instead of boiling them.
As you ladle the brine into jars, scoop up the seasonings from the bottom of the pot to make sure each jar gets all the good stuff!

📌 Try These Next:

Let me know if you make these and what you pair them with — tag me @sumneracre on Instagram or leave a comment below. (click my user name to be taken to Instagram!)

Roasted Garlic Sourdough Focaccia Bread

Craving something a little fancier but still rustic and farm-table worthy? This focaccia recipe starts with our Sumner Acre Easy Sourdough Loaf Dough and takes it to a whole new level with roasted garlic, juicy cherry tomatoes, feta, and basil.

If you’ve already made our basic dough and it’s been resting overnight in the fridge, you’re just a few steps away from warm, golden-brown focaccia bliss.

🍞 (Click here for the dough recipe)

This Roasted Garlic Sourdough Focaccia is:

A delicious upgrade to your usual loaf
Packed with savory, garden-fresh flavor
Easy to customize with your favorite toppings
Impressive enough to bring to any dinner party or serve on the porch with a glass of wine

2 large heads roasted garlic, chopped – Sweet, soft, and full of flavor
1/4 cup olive oil – For the bottom of the pan and added richness
4 oz cherry tomatoes, halved – Add color and juiciness
6 fresh basil leaves, chopped – Optional but bright and fresh
Feta cheese, crumbled – Use as much as you like!

💡 Tip: Want a garlic hack? Try our No-Foil Roasted Garlic trick! (Click Here to read)

Step 1: Preheat oven to 400°F.

Step 2: In a baking dish, pour olive oil to coat the bottom.

Step 3: Turn out your sourdough from the fridge into the dish. Press it out flat with your hands and flip it so the oiled side is now up.

Step 4: Use your fingers to dimple the surface.

Step 5: Top the dough with chopped roasted garlic, halved cherry tomatoes, feta, and basil — use as much or little as you like.

Step 6: Bake for 30 minutes, or until golden brown and the edges are firm.

Step 7: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool another 20 minutes.

Step 8: Slice, serve, and enjoy!

Storage: Store leftovers wrapped in parchment or in an airtight container at room temp for 1–2 days, or refrigerate for up to 5 days. Toast to reheat!

Variations:

Swap feta for goat cheese or parmesan
Add olives, red onion, or chili flakes
Make it sweet-savory with a drizzle of honey over the roasted garlic

This focaccia is perfect with:

A big bowl of tomato soup
Farm-fresh salad and grilled veggies
Charcuterie boards or picnics

Serve it warm or room temp — it’s farmhouse fancy without the fuss.

Can I make this without sourdough dough?
Yes — but our sourdough base gives unbeatable flavor and chew.

What’s the best pan to use?
A metal or glass baking dish, about 9x13" works great.

Do I need to oil the dough again before baking?
Nope! Flipping it in the oiled pan does the trick.

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Want to impress your friends or just treat yourself? Try this focaccia twist and tag me @sumneracre on Instagram or leave a comment below. (click my user name to be taken to Instagram!)

🧺 Need a starter to begin your dough journey? Snag a piece of our 30+ year old dehydrated sourdough starter from Etsy and get baking.

➡️ Shop Our Dehydrated Starter on Etsy!

Sourdough Chocolate Chip Cookies (Soft, Chewy & Crowd-Pleasing)

Welcome to the ultimate sweet treat recipe that’s bound to become a new favorite in your home! These Sourdough Chocolate Chip Cookies are the perfect blend of tangy, chewy, and irresistibly sweet. The hint of sourdough adds depth and complexity that takes this classic cookie to a whole new level.

Whether you’re baking for a special occasion or just need something cozy and indulgent, these cookies are sure to have everyone asking for seconds.

🍪 This recipe makes about 36 cookies, depending on size.

🌿 Ingredients:

21 tablespoons unsalted butter, softened
100g granulated sugar
100g brown sugar, packed
2 small duck eggs or 2 regular chicken eggs (duck eggs are exceptional in baking!)
1.5 cups sourdough starter (fed discard or unfed — I usually use a fed discard)
1.5 tablespoons vanilla extract
3 cups (or 250g) all-purpose flour (I use King Arthur brand)
1.5 teaspoons sea salt
1.5 teaspoons baking soda
3 cups milk chocolate chips (or whatever chocolate you like)

🍴 Instructions:

In a large mixing bowl, combine softened butter, granulated sugar, and brown sugar. Mix by hand until creamy.
Add in eggs and stir until fully combined.
Mix in sourdough starter and vanilla extract.
Add flour, salt, and baking soda. Stir gently and don’t overmix!
Fold in the chocolate chips until evenly distributed.
Preheat oven to 350°F. While the oven preheats, cover the dough and let it rest.
Line baking sheets with parchment paper. Drop 2–3 tablespoon-sized portions of dough spaced evenly.
Bake for 8–10 minutes or until edges are golden brown. Larger dough balls may need up to 15 minutes depending on your oven.
Let cookies rest for a few minutes, then transfer to a wire rack to cool.

💡 Tips & Notes:

These cookies stay fresh longer when stored in the fridge.
They make incredible ice cream sandwiches — just saying.
You can freeze the dough in balls for quick baking later!

🧺 Need a sourdough starter? Grab a 30+ year old starter from our Etsy shop! It comes with this cookie recipe, full rehydration instructions, and how to bulk feed so you never need to buy another one again. (I’m a terrible businesswoman, honestly.)

➡️ Shop Our Dehydrated Starter on Etsy!

Let me know if you try this loaf! I’d love to see your bakes — tag me @sumneracre on Instagram or leave a comment below. (click my user name to be taken to Instagram!)

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Monday, June 30, 2025