Food

How To Make Pickles!!!

With these simple instructions, you will be making your own rendition in no time! Pickles are my favorite, & I finally got the courage to start making them myself!! I wish I started sooner! 

Since I’ve been making pickles all summer long and I’ve had many people request what the recipe is & how I’m doing it. So let’s get into it. I make refrigerated pickles which I think is the easiest in my opinion.

Before we get into it, this is focused on one jar. Basically if you’re making more than one jar of pickles, then just double the recipe. Also I don’t technically go by a recipe, I just mess around with the ingredients & how much I think sounds good! 

This particular recipe is for Spicy Dill Garlic! It’s not that spicy it just has a nice kick at the end of the bite! 

Spicy Garlic Dill Pickles

Pickle Ingredients

  •  cucumbers 
  • Jars
  • 1 tablespoons black peppercorns
  • 1 tablespoons mustard seeds
  • 1 tablespoons coriander seeds (haven’t found any so I have been using Fennel seeds which I have enjoyed bc it gives an earthy flavor) 
  • 1 tablespoons dill seed
  • 1/2 teaspoon crushed red pepper flakes
  • 5-6 bay leaves , crumbled
  • 2-4 garlic cloves sliced chunks
  • Honestly you can kind of just explore what you like and what you want to add.

Pickle Brine: 

1.  1 cup water 1 cup distilled white vinegar with 1 tbls salt bring to boil & simmer for 15 min. Let Cool to room temp 

Pickling: 

2. cut up cucumbers, long ways, so they’re spears.

3. While the Brine is cooking, I usually cut up the garlic in small slice chunk like pieces

4. Then I will get a small bowl and take all the spices and put in the bowl. Make sure it’s all mixed up. This includes the crumbled bay leaves.

6. Prep dill from stems 

5. When the brine has cooled, I will then take my jar or jars and put all the spices in the bottom, including garlic. If you’re making more than one I usually just split whatever I made when doubling the recipe and split it between the multiple jars. 

6. Put all the spears into a jar, stuff the dill  inside of jar of spears

7. Fill the jar to the very tippy top with Brine & add dill! 

8. Then put in refrigerator for 24 to 48 hours. I usually wait 48 hours preferably but you can eat them up to 24 hours. They last for 1 month! 

9. Enjoy! 

Please let me know how you made yours and if you have any renditions you tried!!

Leave a Reply

Your email address will not be published. Required fields are marked *