Easy Dill Pickles Homemade

Easy Dill Pickles Homemade

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!


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March 3rd, 2018 by