Don’t freak out because of the title. These dill pickles are super simple to make and delicious. One nice thing about them is that when you eat all the pickles you can just and more cucumbers to the jar, wait a day and then eat them all over again!
Crunchy Homemade Dill Pickles
Course: SnacksCuisine: VeganDifficulty: EasyServings
12
servingsPrep time
15
minutesCooking time
20
minutesTotal time
35
minutesIngredients
12 pickling cucumbers
4 cups of water
2 cups of white vinegar
2 Tbsp of salt
1 large bunch of dill
1 whole head of garlic
1 Tbsp of black pepper corns
Directions
- Prepare 3 large pickle jars making sure that they are clean.
- Slice the cucumbers into strips and distribute them evenly between the 3 jars.
- Divide the dill, garlic and pepper corns evenly between the 3 jars.
- In a large pot combine the water, vinegar and salt and bring to a boil. Stir until the salt dissolves.
- Remove from heat and let cool to room temperature.
- Once cool divide the brine evenly between the 3 jars so that the cucumbers are fully covered. If there is not enough brine, top up the jars with water.
- Let the pickles stand for 24 hours in the refrigerator before serving.
Notes
Crunchy Homemade Dill Pickles