Mmmmmm, homemade pickles! This might be the easiest dill pickle recipe there is. I’ve refined it a bit over the past few years and found a really good cucumber this year to use. Enjoy!
Using 10-12 pint canning jars, prepare each with 1/2 teaspoon dill seed and 1 tablespoon chopped garlic. Add a sliced pepper of choice if you like. A single habanero adds a nice punch.
Slice cucumbers and stuff them into the jars.
Prepare a mixture of 2 quarts water, 1 quart white, distilled vinegar, and 2/3 cup salt. Bring that mixture to a rolling boil and pour over cucumbers 1 jar at a time. Seal the jar, let cool. The lids will vacuum seal when cooled.
Boom, done.
Notes: Use new lids each year to ensure a proper seal. Also, I only pour and seal one jar at a time to keep the liquid from cooling too much during pouring, and to get the lid on quickly.
Bootie Cothran 
Bootie, Thanks for your post on the recipe and sorry I’m so late reminding you that it’s important to have your jars and lids sterile. Just be sure they are clean and I usually pour boiling water into them to keep them hot while I am getting the vinegar solution ready. (I may have told you this already, but wanted to remind you if I hadn’t). Some folks, of course, know all this if they do any canning,etc., but for novices, it’s important to know.
Jeanette
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Thank you Bootie !!! Is there anything you can’t do?
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