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.