One of my favorite snacks has always been a good crunchy dill pickle. And with spring time in full swing, these will go perfectly with any BBQ or yummy sandwich on crispy Italian bread. Or if you’re like me, I eat these by themselves, usually before they’re even done pickling.
I rarely believe in measuring, so you may want to play around with quantities to see what you like.
How To Easily Make Dill Pickles At home
5 pickling cucumbers
2 tablespoons of whole Dill seed
2 tablespoons of whole black peppercorn
1 tablespoon of sugar
2 tablespoons of Salt – I used Mediterranean sea salt
1 cup Water
3 cups White Vinegar
I use a 3:1 ratio of vinegar to water so adjust as you need
Add your liquid and seasoning to a bowl and mix until salt and sugar has dissolved
Add in your cucumbers and toss
Let it sit for at least 24 hours, but the longer it sits the better. Plus, once the pickles are gone, just slice up a few more and add it to your container. No need to remake the pickling mix. Enjoy!