Homemade Pickles

My sister brought it to my attention that I hadn’t posted a new recipe since April . . . whoops! Homemade Pickles is something that I’ve been wanting to try for so long. I made these babies on Saturday, and waited until Tuesday to try them and they are so good. I personally love pickles that are crunchy, and these ones were perfect. I have a feeling I’m going to go on a pickling spree (lol) . . . I think I’ll do red onion next ❤


*This is for 2 jars worth – I doubled the recipe & made 4 jars instead*

-2 lbs cucumbers

-8 cloves garlic, peeled & smashed

-4 teaspoons dill seed (not the same as dill weed)

-1 teaspoon red pepper flakes

-2 Cups white vinegar

-2 Cups water

-3 Tablespoons pickling, or kosher, salt


-Slice the cucumbers into quarters to make them spears. If you prefer, you can leave them whole, slice into halves, or slice into chips. Set aside

-Grab your jars & split the spices & garlic evenly between them. You should have 4 cloves, 2 teaspoons dill seed, & 1/2 teaspoon red pepper flakes per jar

-Divide cucumbers into both jars. Make sure to pack them tightly

-Bring vinegar, water, & salt to a boil in a medium saucepan. Once it’s boiling, turn off heat & split brine between both jars. Let the jars sit at room temperature until they’ve cooled down. Then, place pickles in your refrigerator for two days before trying. The pickles will keep for a few weeks

Homemade Pickles Insta


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