The Best Dill Pickles You Ever Ate

The following is a recipe for some of the best crispy dill pickles you will ever eat and you make them yourself. They are ready to eat in just one week. They are simple to make but need to be kept in the refrigerator from the day you make them. Simply wash your jars in the dishwasher and place on a clean counter top. Wash cucumbers and cut into quarters and then cut lengths to fit in your jars. In each jar place a couple of peeled garlic cloves, three or four springs of fresh dill and a couple of fresh red chili peppers, jalapeño peppers or serrano peppers. Mix one part white vinegar to three parts water in a large sauce pan and stir in as much Kosher salt as the mixture will absorb. Around one half to two thirds a cup of salt per gallon. Bring the Water/Vinegar salt brine to a rolling boil. Fill the jars with sliced cucumbers and place in the sink or a tub in case you spill some of the boiling brine. Pour the boiling liquid into the jars filling each one. Screw the lids on tight and run warm water over each jar and place on a towel upside down on the counter top. In about five minutes turn each jar upright, after cooling, place the jars of your homemade pickles in the refrigerator. Let them sit for one week before you start eating them. You can also enjoy the pickled peppers if you like. These pickles are so good you won’t believe that you made them.
Enjoy, Wild Ed


You will need the following:
Fresh Cucumbers
Fresh Dill Weed
Fresh Peppers
Fresh Garlic Cloves
Kosher Salt
White Vinegar
Water
Jars and Lids