There’s nothing like a homemade dill pickle—crunchy, tart and salty all at the same time. My homemade brine is made up of white vinegar, water, peppercorns, crushed red pepper flakes, fresh dill , dill seed and of course a bit of salt and sugar. This bring works well not only with pickling cucumbers, but also with a variety of fresh produce; from cauliflower, carrots, squash or okra, my recipe for Homemade Dill Pickles will have you rushing out to buy a new supply of Ball jars!
The brining liquid for the cucumbers
(To view this recipe, click on the blue title of the blog post above*)
Homemade Dill Pickles
Ingredients:
- 6 pickling cucumbers, sliced into rounds or spears
- 10 cups distilled white vinegar
- 5 cups of water
- 2 Tablespoons black peppercorns
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon dill seeds
- ½ cup fresh dill, roughly chopped
- ¼ cup salt
- 2 Tablespoons sugar
Directions:
- Place the pickle slices/spears into sterilized Ball jars. To make the brine, combine the rest of the ingredients into a large pot. Bring to a boil and simmer for 5 minutes, or until the salt and sugar have dissolved. Remove the pan from the heat and allow the mixture to cool completely.
- Cover the cucumber slices already in the jars with the brining liquid. Close the lids tightly and refrigerate. Keep in mind, the pickles can be eaten at any time, but they get better the longer they sit in the fridge!
Tagged: cucumbers, dill pickles, dill seed, fresh dill, homemade pickles, pickles, pickling cucumbers, white vinegar
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