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.
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!
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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.
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.)