Homemade Dill Pickles and Bread and Butter Pickles

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar adds a fruity flavor while maintaining acidity.

salt

🥗Healthier: kosher salt

💰Cheaper: table salt

Kosher salt is less processed and has a coarser texture.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder can provide flavor without the need for fresh garlic.

black peppercorns

🥗Healthier: white pepper

💰Cheaper: ground black pepper

Ground black pepper is more convenient and less expensive.

Sterilize mason jars and lids with hot soapy water, rinse, and set aside.

Fill a large pot with water 3/4 of the way and bring to a boil to sterilize jars.

Simmer lids in a separate pot of water for 10 minutes.

Trim the ends of the cucumbers to fit in the jars.

Pack cucumbers tightly into 16-ounce jars, adding fresh dill around the sides.

In a pot, combine water, white vinegar, finely minced garlic, crushed red pepper flakes, and sea salt; bring to a boil until salt dissolves.

Ladle the brine over the cucumbers, ensuring they are fully submerged.

Let pickles cool to room temperature for about 60 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary