Dilly-Dilly Dill Pickles
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.
Dilly-Dilly Dill Pickles
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.
Cooking Instructions
- 1
In a medium sauce pan, stir in vinegar, water, sugar, salt, mustard seed and peppercorns. Bring to a slight boil and reduce heat to simmer for about 10 minutes. Remove and let cool for about 20 minutes.
- 2
Using maybe 3 large jars, slice or coin your cucumbers however you like. Fill each jar to 1/2. Then add some garlic, dill weed, a couple sprigs of fresh dill, and any pepper spices you are using. Repeat to fill the jars.
- 3
Using a funnel, pour the brine into each jar adding an equal amount of the peppercorns and mustard seed to each. Make sure you fill to the very top.
- 4
Tighten cap on top of each jar tightly and place into refrigerator. For best results, let them sit for a couple days before eating.
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