Dill Pickles

There’s something magical about opening a jar of homemade dill pickles and being greeted by that familiar tangy aroma. When I was little, my Parents would spend warm summer afternoons canning in their kitchen. Their dill pickles were the highlight of every gathering—crisp, flavorful, and made with love. Watching them work taught me the value of patience and the joy of sharing something homemade.

Ingredients
- 10-12 small cucumbers pickling cucumbers preferred
- 4 cups water
- 2 cups white vinegar
- 2 tbsp kosher salt
- 4 cloves garlic peeled
- 2 tsp mustard seeds
- 2 tsp peppercorns
- 8 sprigs fresh dill
- 2 tsp red pepper flakes optional
Instructions
- Prepare the jars: Wash your jars and lids with hot, soapy water. Sterilize them in boiling water or run them through a dishwasher cycle.
- Wash the cucumbers: Rinse the cucumbers thoroughly and trim both ends. You can leave them whole, slice them into spears, or cut them into coins.
- Pack the jars: Place 1 clove of garlic, 2 sprigs of dill, ½ teaspoon mustard seeds, ½ teaspoon peppercorns, and a pinch of red pepper flakes (if using) into each jar. Pack the cucumbers snugly into the jars.
- Make the brine: In a medium pot, combine water, vinegar, and kosher salt. Bring the mixture to a boil, then reduce the heat and simmer for 2 minutes.
- Fill the jars: Pour the hot brine over the cucumbers, leaving about ½ inch of headspace. Make sure the cucumbers are fully submerged.
- Seal and store: Wipe the jar rims clean, apply the lids, and tighten them. Let the jars cool to room temperature before storing them.
- Wait and enjoy: Let the pickles sit for at least 48 hours to develop their flavor.