Say goodbye to store-bought pickles. Say hello to your own crisp, tart, and tangy dill pickles you can make at home for a fraction of the price.
Homemade pickles don’t just make a great survival food to store and have on hand in case of disaster. We’ve found that kids love making them too — so use this as an opportunity to invite the younger members of your family into the kitchen.
Once you’ve mastered this dill pickle recipe, try making your own cultured veggies. “So grateful for this product. I suffered from celiac disease for years, and after learning about cultured veggies and this product to make them, I found my health return.
I have given this as a snack food to all of my children. It’s not only the healthiest cultured food you can find but also the best-tasting… I have to literally limit my children’s portion size of this stuff, or we would run out too quickly!!” – Priscilla S.
- 4 small, unpeeled pickling cucumbers, quartered lengthwise
- 2 cloves garlic
- 4 pearl onions, sliced in half
- 2 sprigs fresh dill
- ½ tsp. coriander seeds
- ¼ tsp. mustard seeds
- ¼ tsp. whole peppercorns
- 2 cups water
- 1 tbsp. coarse, grey Celtic sea salt
- 1 thick slice from a large lemon
1. To make this dill pickle recipe, pack cucumber slices, garlic, and pearl onions tightly into a 1-quart glass jar.
2. Add the herbs and spices on top.
3. Combine the water and sea salt to make a brine.
4. Pour brine into the jar, leaving about an inch of space.
5. Place the thick onion slice on top to completely submerge the ingredients in the jar. You can also use rolled-up cabbage or kale leaves.
6. Seal the jar and let pickles sit at room temperature for three days.
If after three days, the pickles are not yet to your taste, let them sit for another day or two. You still want them to have some crunch. Refrigerate when they’re the way you like them.