Homemade Dill Pickles

Blake and I decided to start a garden this summer, and one of the crops that really took off -cucumbers! We have had so many grown, we've given them to neighbors, and I've eaten a ton! Then it dawned on me, I should make homemade pickles! 

Dill pickles are one of my favorite low calorie snack! The crunch and sour flavor are delicious with a sandwich for lunch! They are super easy to make and require no jar sterilization. The recipe below will make 2 large jars that can last in your refrigerator for up to a month!

Below is the list of ingredients you'll need!
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• Cucumbers
• Fresh dill
• Fresh garlic
• Pickling spices – look in the spice aisle of your grocery store.
• Water
• White vinegar
• Granulated sugar
• Kosher salt

The first thing you'll want to do is pour the water, vinegar, salt and sugar into a saucepan. Set to medium-high heat and wait for it to simmer for 15 minutes. Set aside too cool. 

While waiting for that to simmer, wash your cucumbers and cut into spears. 

Next, fill your jars with as many cucumbers spears you can, and then you'll add your dill, garlic and pickling spices. 

Lastly, you'll pour the pickle brine you made on the stove overtop of the pickles. Make sure it has cooled down though, or you'll end up with mushy pickles! 

Put your jars in the refrigerator for 24 hours before indulging! Enjoy! 

Exact measurements to split between two jars:

• 3 cups water
• 3/4 cup white vinegar
• 3 tablespoons granulated sugar
• 2 tablespoons kosher salt
• 6 small cucumbers
• 8 sprigs fresh dill
• 4 cloves fresh garlic peeled and sliced thin
• 2 tablespoons pickling spices

PRO TIP: The best jars to use are wide mouth 1-quart jars. The more narrow jars are make it hard to pull your pickles out!