Homemade Dill Pickles

Ever look in the fridge for that one snack you seem to be craving? Or the perfect addition to a hamburger, but you just don’t have any in stock? If you’re anything like me, you must always have pickles on hand. Now, I’ll be honest I’ve had a lot of pickles in my life and a homemade one seems to top the list every single time.

The pickle aisle is overwhelming. With different cuts, flavors, brands, and prices, it isn’t easy to pick the right kind. I tend to find myself in that aisle for a good 5 minutes just trying to picking out a good pickle. I always thought to myself, why don’t I just make them myself and then I can have them taste to how I want them… plus then it isn’t full of green color dye and preservatives.

Before you do get started you’ll need a few Mason Jars and this is to keep your pickles in an air tight and sealed container. Don’t worry these are reusable. And the shelf life on these pickles are typically 2 months.

Prep Time: 10 Min

Cook Time: 5 Min

Yield: 4 Mason Jars

  • 10 Sliced Pickling Cucumbers
  • 4 Cups of Distilled Water
  • 2.5 Cups of Apple Cider Vinegar
  • 2 Tbsp Salt
  • Bunch of Fresh Dill
  • 4 Tbsp Peppercorns
  • 8 Cloves of Smashed Garlic
  • 4 tsp Crushed Red Pepper

Slice the Pickling Cucumbers to your desired thickness. Among 4 16 oz mason jars, evenly distribute your cucumbers into the jars. Be sure to pack the cucumbers in and leaving the mouth of the jar open. Set aside. Now in a saucepan bring the Distilled Water and Apple Cider Vinegar to a slow boil to make a brine. Be sure to add in the salt. Evenly distribute the dill, peppercorns, garlic, and crushed red pepper into the 4 mason jars. Slowly pour the brine into the 4 jars, leaving some free space at the top. There may be leftover brine. Take the lid and seal the jar. Let stand on the counter until cool enough to store in the fridge.

In 24 hours you will have your very own batch of homemade dill pickles. If you have the ability to wait longer than 24 hours for the pickles, do so! They will have more flavor once they have sat in the fridge for a few days.

Remember to not go over 2 months in the fridge, they will eventually go bad, especially if opened sooner.


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