Here’s how to make dill pickles! Follow this easy, no fail tutorial to fill jars with the best tangy flavor and satisfying crunch.Did you know you can make homemade dill pickles in just 20 minutes? They’re tangy, salty sweet with just the right crunch: infinitely better than store bought. So why not try your hand at it? Not only will you feel a pride in your new skill, you’ll have two pint jars of bright green spears to eat for lunch, dinner and snacks. Trust us: the jars won’t last long! Here’s everything you need to know about how to make dill pickles.Finding the right cucumbersThese dill pickles use small pickling cucumbers (also called baby or Kirby). Don’t even think about using a standard cucumber! The type for canning are small, thin cucumbers. They’re labeled different things at the store, so you might see them called baby cucumbers, pickling cucumbers or Kirby cucumbers.Other ingredients for this dill pickle recipeOther than the cucumbers, all you need is a handful of ingredients to make this dill pickles recipe! Here are the remaining ingredients you need for how to make dill pickles:Fresh dill: We like using fresh dill in our dill pickles. If you can’t find it or prefer a look without the herb, you can also use dill seeds! Use 2 teaspoons dill seeds for this recipe.Peppercorns & coriander seeds: These seeds add big herby flavor.Garlic: Garlic adds just the right savory note.Salt & sugar: Brings the flavor to the pickling brine.White vinegar: This is what makes the pickling action happen.How to make dill pickles…in 20 minutes!Once you’ve assembled the ingredients, pickling is a breeze! Here are the basic steps that you’ll follow for how to make dill pickles:Cut the vegetables & pack the jars. Slice up those long, thin cucumbers and pack them into the jars with dill and garlic.Make the brine. Dissolve the salt and sugar in the vinegar and water: it takes only 1 minute on the stove.Pour in the brine & cap the lid. Then pour in the brine, tap them on the counter to release any air bubbles, and cap the lid.Refrigerate 24 hours, or process for longer storage. Keep reading…Pouring in the
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