Dill pickle recipe

Per quart measurements:

1 cup filtered water
1 cup white vinegar
2 crushed garlic cloves
2 teaspoons dill seed
1 teaspoon red pepper flakes
1 tablespoon canning salt
2 grams fresh dill


Wash and cut off the blooming ends of the cucumbers – they contain an enzyme that causes the cucumbers to get mushy when they aren’t connected to the vine.


Pack them all into jars, bring your brine just to a boil. You can either put your seasoning in the brine and divy it up into the jars after, or put them directly in the jars and just boil the brine.


Tap on the jars to get the bubbles out. Cap them and put them in a closet. I have been giving mine 3 days to ferment, but you can taste them each day if you’d like. Refrigeration stops the fermentation process. They should keep refrigerated for around 6 weeks, or you can properly can them to last for years.


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