Category: Pickled

Easy Dill Pickles Homemade
March 3rd, 2018 by Master

Easy Dill Pickles Homemade

I love Dill Pickles. This easy recipe is meant for short term use, around one week, and NOT for long term storage. To prepare Dill Pickles for long term storage we would need to cook the brine and pressure cook or vacuum seal the jar. There is no hard rule for the amounts of each ingredient and you can experiment with all kinds of spices and peppers like mustard seeds and even Italian spice. Cutting into really small pieces would make an awesome relish! Some people let the jar sit over night before putting in the refrigerator. Do not throw out the juice after you have ate the pickles because it can be reused to make a new batch or even pickle a different vegetable like okra! I want to try pickling some green beans or squash but I have not tried yet.


  1. Cucumber
  2. Sugar
  3. White Vinegar
  4. Salt
  5. Pickling spice

Optional Ingredients

  1. Fresh dill or dry dill, hence Dill Pickles
  2. Garlic cloves (or garlic scapes), crushed and minced
  3. kosher salt
  4. Black peppercorns
  5. Red pepper flakes
  6. Jalapeno pepper


  1. Cut cucumber into spears or slices. Cutting into really small pieces would make an awesome relish!
  2. Place in jar.
  3. Add sugar (Optional)
  4. Pour White Vinegar half way.
  5. Add salt to taste.
  6. Sprinkle In Some Pickling spice.
  7. Mix well.
  8. Let it sit for up to half an hour.
  9. Fill to top with distilled water
  10. Place Lid On Jar
  11. Refrigerate for 24 hours
  12. EAT!

Don’t limit yourself to pickled cucumbers, use this recipe with just about any vegetable and even eggs. Click HERE for my Pickled Eggs Recipe!


Information on Florida Home Prepper is not reviewed or endorsed by the FDA and is NOT intended to be substituted for the advice of your health care professional. If you rely solely upon this advice you do so at your own risk.


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Easy Pickled Eggs
March 2nd, 2018 by Master

Easy Pickled Eggs

I love easy pickled eggs and the recipe is so easy. People ask what is the self life? Well, if they are not being eaten faster than you can make then you are doing something wrong! This is a little secret that I want to let you in on. The brine is reusable! Not only that but you really can’t mess up the recipe. Don’t even worry about what is the right amount of individual ingredients. Just experiment until you have your own recipe.


  1. 12 or so hard boiled eggs
  2. Salt
  3. White Vinegar
  4. Pickle Spice
  5. Onion
  6. Water


  1. Place eggs in a large pot and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Place the eggs into a 1 quart wide mouth jar.
  2. Add White Vinegar, Salt, Onion, Pickle Spice and fill to top with cold water.
  3. Shake
  4. Store in refrigerator for seven days
  5. EAT!

Optional Ingredients

  1. black peppercorns
  2. Sugar
  3. a couple of cloves of garlic
  4. red onions
  5. sprig of dill
  6. Bay leaf
  7. mustard seeds
  8. apple cider vinegar
  9. beet, peeled and roughly chopped into 1 to 2-inch sized pieces, cooked
  10. beet juice
  11. cardamom pods
  12. star anise
  13. yellow curry powder
  14. cloves
  15. dry oregano
  16. Jalapeno
  17. any hot pepper
  18. sprigs fresh tarragon
  19. pickle juice
  20. pepper juice
  21. herbs de provence
  22. caraway seeds
  23. dry mustard
  24. Try some experiments!

Click Here To See My Dehydrated Meal Recipes!


Always keep the pickled eggs refrigerated until ready to eat. These will keep for several months.

Nutrition Information Yield: 12 Eggs, Serving Size:
Amount Per Serving: Calories: 94 Calories
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)



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