Easy Homemade Dill Pickles

Simply the BEST basic recipe & method for homemade dill pickles. Perfect for beginners! Crisp, deli style dill pickles without the fuss of canning. This brine works for any pickling vegetable varieties. Adjust the recipe to your taste whether it be garlicy, super spicy or low sodium.

INGREDIENTS

• 1 gallon pickling cucumbers (give or take)
• 1/3 cup dried minced onion 
• 6 garlic cloves, minced
• 1/2 tablespoon mustard seeds
• 1/2 tablespoon whole peppercorn
• 6 heads fresh dill
• 1 1/2 quarts water
• 2 cups apple cider vinegar
• 1/2 cup kosher or canning salt 
• Optional: for spicy pickles, 1/2-2 tsp dried red pepper flakes 
• 3-4 wide mouth mason jars, cleaned

METHOD

Wash and slice cucumbers lengthwise into 4-6 spears.  Distribute dill into the bottom of empty jars (three 32 ounce wide mouth mason jars). Tightly pack sliced cukes into jars leaving as little space as possible. (Under packing will make your pickles too salty!) 

Boil water for at least two minutes to remove the chlorine & add salt to dissolve. Combine with vinegar. Let liquid cool to room temperature and pour into packed pickle jars. Evenly distribute onion, garlic & spices into each jar (eye-balling is fine, it doesn't have to be exact.) 

Place lid on jars and set on counter for three days, flipping them occasionally to distribute the spices. At the end of the third day, place jars in the refrigerator overnight before eating.