Homemade Dill Pickles

4 mins
Serves 3
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Directions

  1. 1Use pickling cucumbers which are shorter, fatter and bumpier.
  2. 2Make it as tight as possible.
  3. 3Add fresh dill.
  4. 4Add mustard seeds.
  5. 5Add garlic.
  6. 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.
  7. 7Simmer for 5 minutes.
  8. 8Pour the brine into the jars leaving a quarter inch on top.
  9. 9Seal the jar but not too tight.
  10. 10Boil for 15 minutes. Leave some room for the bubbles to escape.
  11. 11Cool for 24 hours.
  12. 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