08/11/2026
Homemade dill pickles: 🥒
Brine:
4 cups water
2 cup white vinager
1 medium chopped onion
3-4 garlic cloves smashed
1 TBSP peppercorn
1 TBSP mustard seed
1 TBSP celery salt
2 TBSP kosher salt
2-3 bay leaves
Inside jars:
3-5 pickling cucumbers
2-3 thinly sliced garlic cloves
1 small onion sliced thin
Fresh/or dried dill (season with your heart)
Pickle crisp (follow directions on container)
*fills 2-3 quart jars*
For the brine I like to add all my seasonings, chopped onion and smashed garlic into a pot over medium heat for a few minutes. You will start to smell the seasonings release their aroma. This really helps to get a good flavor! I will then add in the water and vinegar, once that comes to a rolling boil put the lid on the pan, remove from heat, and let it come to room temperature.
While you wait for the brine to cool prepare your jars.
Split the cucumbers, sliced onions, and sliced garlic into the jars. Add the pickle crisp as instructed on the container. The pickle crisp isn’t necessary, but I like a good crunchy pickle! When it comes to the dill season with your heart! You can always add more later, but you can’t take it away.
Once the brine is cooled to room temperature we can pour it over the cucumbers. I like to strain the brine as I pour it into the jars, but that is just my own preference. Fill the jars until the cucumbers are completely covered. I like to fill to the top leaving about an inch of head space in the jar. Put your lids on and refrigerate for at least 3 days before consuming so that you can really get the flavors inside those cucumbers then enjoy!
