15 January 2015

Easy Homemade Dill Pickles

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We used Organic Persian Cucumbers from TJ’s. My favorite kind of cucumber! So crunchy and seedless!


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We cut some into chips and some into spears.


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Next we measured out the liquids. 


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Then we added some fresh dill.


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Some whole peppercorns…


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And minced up some garlic…


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Add the liquid to make the brine and seal the lid tight. Store in the fridge for 2 or 3 days.


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This is how it looked after 48 hours. A little less vibrant green in color, just like a pickled pickle should be. :)

My girls have never been fond of pickles. Which was kind of odd to me because they’re not picky eaters and they love kim chee and anything sour. Plus, they tolerate eating these plain cucumbers all the time. Anyhow, this was technically a science project they were working on and I happened to have all the ingredients on hand (except the dill, which I picked up last week). So I said, “Sure, let’s make homemade dill pickles!”

I was curious… Can making pickles at home really be THAT easy?

Well, the answer is YES!! It really is THAT EASY.

If you like pickles, you have to give this a try. You may never go back to buying a jar in the store again. Your homemade version will taste fresh, clean, crisp, and delicious. I also loved that this simple recipe had no fancy pickling spices, etc. Like me, I bet you already have most of the ingredients at home. Plus, this has no preservatives, yellow dye, or words you can’t pronounce. :)

And guess what?? After tasting THESE pickles, now my girls can’t get enough. THEY LIKE PICKLES! They munched on them as a snack and even asked to eat them for dessert!

Happy {healthy} snacking, friends!

Easy Homemade Dill Pickles


  • Cucumbers (any kind)
  • 3½ cups water
  • 1/ ¼ cups plain white vinegar
  • 1 tablespoon sea salt
  • 2 cloves garlic minced or cloves
  • Peppercorns (this is to taste but about 20 per jar)
  • Fresh dill (as many sprigs as you want. we did about 5 to a jar)


  • Start by cutting the cucumbers to your preference- into chips, spears or keep them whole.
  • Add the water and vinegar to a saucepan over high heat and bring to boil.
  • Add the sea salt.
  • Remove from heat and let cool.
  • Add the fresh dill into a large mason jar.
  • Add the pickles in chips or spears or whole and cram as many as you can fit in the jar.
  • Next add the whole garlic or minced garlic to the jar.
  • Add the peppercorns to the jar.
  • Once the vinegar and water has cooled completely- dump it over the cucumbers in the jar.
  • Seal the jar with a very tight lid and shake to mix all the ingredients together.
  • Pop in the fridge for 48-72 hours and Boom! All done.

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