Homemade Dill Pickles


I LOOOOOVE pickles.  And my daughter Callie loves them even more than me.

I always hated how the store-bought brands contained so many unhealthy ingredients: preservatives, dyes, sugars, etc.  After buying the expensive organic, local pickles for some time, I finally said that’s enough!

With our family putting away a jar of pickles easily in half a week, it was time for me to find and re-concoct a delicious, easy recipe that fit our taste buds perfectly.  And this recipe is the winner!  Hope you love them as much as we do.


  • 2 lbs pickling cucumbers
  • 1 cup white vinegar
  • 2 cups water
  • 2 tsp dill
  • 2 Tbsp sea salt
  • 2 tsp pepper
  • 2 canning jars (1 qt each)


  • Bring vinegar, water, salt, and pepper to a boil in a small saucepan, stirring to dissolve salt.
  • Divide cucumbers and dill between 2 jars.
  • Pour hot brine into jars and cover with lids.
  • Let cool, and then place in the fridge.

*good for up to 2 months

That’s it!  Easy as that and so cheap! Instead of paying $6 for a local jar, I’m paying less than $2.  Cheap, easy, healthy, and delicious.  The perfect combination.


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