Commercially made pickles are too sweet or just not to my taste, so I decided to make my own.Crack the peppercorns roughly. Add some ground black pepper too if you have it.Add the red chili peppers to taste. The pickles are still delicious without them. Recipe by Rarumu

I've been making pickles this way for 10 years. It's great to be able bite into a sour pickle whenever you feel like it. Most recipes call for an equal amount of water and vinegar, but if you use straight vinegar, these pickles will keep for over a year. Great to stock in the fridge for tartar sauce or whenever else you need them.If the top part is exposed, as shown in the photo, cover with plastic wrap to keep air from getting in. I used mini-cucumbers because I didn't feel like cutting them. You can sterilize the cucumbers with boiling water before pickling. When I use 100% vinegar, I omit this step. Recipe by kebeibiko

No vinegar just water and salt. You can put anything in to pickle, okra, cucumber, any thing out of the garden rhe more fresh the more crisp.

The cucumber dish served at a certain chain restaurant was delicious, so I tried to recreate it at home.Adjust the amount of salt to taste. It should be on the salty side if serving as pickles, and less salty if serving as a drinking appetizer. Be sure to taste and adjust the seasoning. The kombu tea is optional, but I highly suggest it. For 2 servings. Recipe by smooth

This was my first time making homemade pickles, as we grew a decent amount of cucumbers this year in our backyard garden! I looked through alot of recipes before I decided what I wanted to do and this is a combination of a few different recipes. Depending on what size jars you have, what size and how many pickles, and how flavorful you want them you may need to adjust the amounts accordingly. You can also reuse your brine for more pickling! 👏#onerecipeonetree #mycookbook #pickles #diy #sweetpickles #pickledcucumbers #pickledtomatoes

Easy from-scratch pickles. No canner required. If you're not a fan of garlic, you can omit it for regular dill pickles.

From middle school to high school, I would often visit a Protestant church.I recently recalled how the pastor of the church would always serve these pickles during meals, and taught me how to make them.While they are on the sweet side, they taste almost exactly as I remembered.Try it during the summer when you need a way to consume your stock of cucumbers.If you drain the cucumbers after brining, use less seasonings overall.This recipe makes a sweet pickle, so adjust to taste.You could also use powdered white pepper, but in that case, reduce it to about 1 teaspoon.They will last in the refrigerator for up to a week. Recipe by Jikana

Latest picking adventure, came out great!

I use dill pickles in so many recipes, but what I don’t tell you is that they are MY dill pickles. The difference between these pickles and ones from the store is the vinegar. I use apple cider vinegar and it creates an amazing taste with the dill.

I set out to make a batch if ice box pickles, but then I saw all these fresh jalapenos in my garden and said "What the hell. I might as well add them to my pickles". And Spicy Dill Pickles with Jalapenos was born.

best pickles ever.. still cucumbery and delicious!

I love pickles!