Learn how to make dill pickles right from your kitchen in under 90 minutes that are more delicious than store-bought.
Servings: 48
Prep Time: 5 minutesminutes
Cook Time: 5 minutesminutes
Cooling Time: 1 hourhour
Total Time: 1 hourhour10 minutesminutes
Equipment
mason jars
Ingredients
12pickling cucumbers
8sprigs fresh dill
3cupswater
1cupwhite vinegar
12finely minced cloves of garlic
½teaspooncrushed red pepper flakes
¼cupsea salt
Instructions
Slice your pickles to your desired slice and pack them into 4, 16-ounce sterilized mason jars.
Place 2 sprigs of fresh dill into each jar alongside the cucumbers. Set aside.
In a large pot, add the water, vinegar, garlic, red pepper flakes, and salt and bring to a boil or until the salt is dissolved.
Evenly pour the brine liquid over the cucumbers in the jar until they are completely covered.
Cool to room temperature, add a lid, label and date, and store in the refrigerator for 4-6 weeks.
Notes
How to Store: Keep the lid on the jar and store in the refrigerator under 40° for 4-6 weeks.How to Freeze: Pickles do not freeze well, so we advise against it.How to Seal: Once the brine has been poured over the top of the cucumbers, you will immediately screw on the lid and place it into a pot of boiling water with a rack in it and boil for 10 minutes.Simply cool it to room temperature and keep it for up to 1 year. You will know it has been sealed correctly if the lid on the jar will not move at all when pressing in the center of it.If you can’t find any pickling cucumber varieties, you can simply slice a regular or hothouse cucumber into spears or chips.