*Disclosure: This post contains affiliate links. That means I will be compensated if you make a purchase after clicking on my links. All opinions are my own.



Hello everyone,

Can you believe it’s August? I can. Because every time I go check on my garden it looks like a jungle! My cucumbers and squash are going for gold this year, while my tomatoes seem to be slow starters. I’ve harvested so many cucumbers lately that I decided to make *drum roll please* … Homemade Dill Pickles!

I really should have been making dill pickles all along. Making the brine fills the house with an amazing dill-vinegar aroma. It’s also really simple. I thought there was way more to it, but all you need to do is bring a few ingredients to a simmer, chop your veggies for pickling, and put them in Ball jars. Once canned, you simply gently flip the Ball jar upside down a few times each morning to ensure it’s all mixing properly. These quick pickles keep in the refrigerator for a few weeks and are perfect for snacking, sandwiches, and so much more!

I went traditional, but what other veggies would you like to pickle? Let me know in the comments!

Happy snacking!

Jocelyn

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*Disclosure: This post contains affiliate links. That means I will be compensated if you make a purchase after clicking on my links. All opinions are my own. 5 from 1 vote Print Homemade Dill Pickles These crunchy, tangy dill pickles will be a hit at your next party! Prep Time 10 minutes Cook Time 15 minutes Curing Time 3 days Total Time 25 minutes Ingredients 6 cups distilled white vinegar

6 cups filtered tap water

7 whole cucumbers medium

6 tbs salt course

6 tsp black peppercorns

1 package dill

6 whole garlic cloves large Instructions Chop your cucumbers into rounds or spears, or both. Place the chopped veggies into a bowl that can handle high heat. Heat the distilled white vinegar, filtered water, course salt, black peppercorns, garlic cloves, any other spices of your choosing, and dill in a medium pot over medium-high heat. Occasionally stir the mixture until the course salt dissolves and the mixture is simmering. Note, the water will become discolored. Pour the brine over the cucumbers. Place a bowl/ plate over the cucumbers to keep them submerged. Let the brine/ cucumber mixture rest for one hour. Store your freshly homemade pickles and brine in large Ball Jars that are sealed tight. Recipe Notes You can edit the recipe based on your needs/ quantity. The ratio is what is important. For the vinegar/ water, use a 1 to 1. Then use one-tablespoon of salt and one teaspoon of black peppercorns per two cups of liquid. Also, feel free to add a few teaspoons of additional spices. *These homemade dill pickles can be stored in their brine in a sealed container for two+ weeks.