How To: Make Homemade Dill Pickles with Cucumbers, Vinegar, & Spices

Most get their pickles from the grocery store shelf, but for those of you daring for better pickles, it's time to make your own, right in your own kitchen! It's even better if you use fresh cucumbers out of your home garden. Watch the magic of pickling spices and vinegar with cucumbers. Learn how to make these dills from Chef Keith Pooler and his assistant.

Ingredients

• 1 gallon filtered water
• 5½ oz kosher salt
• 2-3 cloves garlic, sliced
• 1 tbsp red pepper flakes
• 1 tbsp black peppercorns
• 1 tsp dill seed
• 1 tsp pickling spice
• 1 bunch fresh dill, chopped
• 3 lbs pickling cucumbers, cut into spears

Special Equipment

• pint or half-pint Mason jars with covers

Instructions

1. Wash cucumbers and cut into spears
2. Dissolve salt in a large bowl of water
3. Wash jars and boil them for 1 minute. Let dry thoroughly
4. Place cucumber spears in jars, allowing enough room to add liquid
5. Combine all flavoring ingredients with brine and pour into jars. Make sure to stir well for even distribution
6. Cover and refrigerate (check flavor a 3 days) for 7 days
7. The pickles will last refrigerated 2-3 weeks