Homemade SUPER DILL Pickles

I'm a vinegar & salt kind of girl which means I LOVE super vinegary, salty, dilly pickles.  Store bought are NEVER as good as homemade, trust me. Perfect topping for burgers or snacking straight from the jar, these pickles are incredibly easy to make and made with clean ingredients, no sugar, and the perfect pucker bite.

Ingredients:

• Cucumbers - ( I use organic english cucumbers)

• Radishes - (optional or any other veggie you want to pickle)

• White Distilled Vinegar

• Sea Salt

• Whole Peppercorns

• Bay Leaves

• Fresh Garlic Cloves

• Fresh Dill - (use a ton!)

• Chili Flakes or Sliced Jalapeños -(optional, for heat)

• Rosemary & Garlic Seasoning - ( I use one with clean, simple ingredients for an extra layer of flavor)

Directions:

1. Prep your veggies: Slice cucumbers and any additional veggies to your want.  Not to thin if you still want to keep a good crunch.

2. Pack the jars: Add cucumbers (or veggie of choice) , a few cloves of garlic, a big handful of dill, peppercorns, 2-3 bay leaves, and optional chili flakes or jalapeños to a clean mason jar.

3. Make the brine: In a saucepan, combine 1 cup white vinegar with 1 cup water and 1 tablespoon of sea salt per jar you plan to fill. Heat just until the salt dissolves.

4. Pour & seal: Carefully pour the hot brine into the jar, covering the veggies completely. Let cool slightly, then seal and refrigerate.

5. Let them marinate: Pickles will start to taste amazing after 24 hours.  But sometimes I open them up after just a few hours and they are still good!  The longer the better for sure.

Pro Tip:

I like to reuse the brine for a second round. Just add fresh cucumber slices when the first batch is gone and let them soak again!

xo,

Jamie

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