Homemade Dill Pickles
Directions
- 1Use pickling cucumbers which are shorter, fatter and bumpier.
- 2Make it as tight as possible.
- 3Add fresh dill.
- 4Add mustard seeds.
- 5Add garlic.
- 6In a pot, mix 2.5 cups of filtered water, 1.5 cups of vinegar and 0.25 cup of sea salt or pickling salt.
- 7Simmer for 5 minutes.
- 8Pour the brine into the jars leaving a quarter inch on top.
- 9Seal the jar but not too tight.
- 10Boil for 15 minutes. Leave some room for the bubbles to escape.
- 11Cool for 24 hours.
- 12Put in a dark place for 4-6 weeks before eating.
Ingredients
- 12 pickling cucumbers
- 1 handful fresh dill
- 1 tablespoon mustard seeds
- 2 cloves garlic
- 2.5 cups filtered water
- 1.5 cups vinegar
- 0.25 cup sea salt or pickling salt
Equipment
jarspotstovemeasuring cups
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