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.
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.