A simple and delicious recipe for making your own dill pickles at home.
Slice the cucumbers lengthwise into quarters.
Ensure the cucumbers are evenly sliced for consistent pickling.
Place the cucumber slices and dill into sterilized jars.
Pack the jars tightly but avoid crushing the cucumbers.
In a pot, combine water, vinegar, salt, garlic, and mustard seeds. Bring to a boil and stir until the salt dissolves.
Boiling the brine ensures the flavors meld together.
Allow the brine to cool slightly, then pour it over the cucumbers in the jars, covering them completely.
Leave a small gap at the top of the jar to allow for expansion.
Seal the jars and let them sit at room temperature for three days, shaking or turning them occasionally.
This step allows the cucumbers to absorb the brine fully.
Refrigerate the jars. The pickles will be ready to enjoy after a week and can be stored for up to a year.
Label the jars with the date for easy tracking.
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