How to make homemade Dill Pickles!

I don’t know about you guys, but I LOVE Dill pickles! on my cheeseburger, turkey sandwich, with cheese and crackers…you name it. Sometimes I like to just eat a pickle, that’s how much I like them. Now I’m gonna teach you how to make them! (Disclaimer: I just learned myself so I’m not expert)

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Yes these are healthy and the only ingredients you need are in the picture. I used dried dill because I didn’t have any fresh, but I would definitely recommend using fresh dill if you have it.

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Those are cucumbers from my garden!! I love being able to walk out my door and get fresh veggies straight outta my garden. It’s such a fulfilling feeling. Any fellow gardeners out there?? Plus, you know that it’s clean. I don’t spray mine with anything, and I fertilize with epsom salt, and ashes. Purely natural!

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As you can see in the front of this picture, there are grape leaves. Literally leaves off of a grape vine. The friend who gave me her pickle recipe said to cover them in grape leaves to hold the pickles down in the mixture. Well I looked it up and grape leaves are a good source of…(Are you ready for this??) Iron, Vitamins A, C, and Anthocyanins (Which protect you from disease. They also suggest that you can use them as a wrap for rice or herbs as a snack idea. They’re called Dolmas and can be found at most supermarkets apparently. News to me, but I guess you learn something new everyday huh?!? 

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Healthy, Homemade, Dill Pickles!

Cook Time10 minutes
Set time14 days
Total Time14 days 20 minutes
Course: Appetizer, Snack, Topping
Cuisine: American
Keyword: Healthy, homemade, keto, Low Carb, THM, Vegan
Servings: 8 pints
Author: Rachel Dumperth

Ingredients

  • 2 Medium Pickles (Sliced) Depending on the size
  • 1 cup Water
  • 1 cup Cider Vinegar
  • 1 tbsp Salt
  • 1 pinch Red Pepper Flakes
  • 2 Cloves Garlic (Chopped)
  • 2 tsp Black Peppercorns
  • 2 tsp Mustard Seed (Whole)
  • Grape leaves (For covering the pickles)

Instructions

  • Boil your lids in a small saucepan.
  • In a medium saucepan, add all the dry ingredients EXCEPT the grape leaves. Bring to a boil and allow to simmer while you slice the cucumbers.
  • Slice your cucumbers to desired thickness. I used a mandolin slicer and it worked AMAZING!! (Caught my knuckles a few times, but that's because I wasn't using it properly.)
  • Arrange them in your pint jars.
  • Pour the wet mixture over the cucumbers and cover with a grape leaf to hold down the cucumbers.
  • Put your lids on and can. (I'm no canning expert, so be sure to look it up.) Or just store in the fridge and skip the canning altogether!!