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Homemade Pickles
Recipe By Zehava Krohn
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- Cook & Prep: 144 h
- Serving: 7
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No Allergens
Ingredients (5)
Main ingredients
Start Cooking
To Make the Pickles
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Place half of the garlic, half of the peppers, and half of the dill in the bottom of a large sealable jar or canister.
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Scrub cucumbers clean and add to the jar.
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Place remaining garlic, peppers, and dill on top.
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Fill three quarters of the jar with boiling water.
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Depending on the size of the jar and the amount of water, add one tablespoon salt for every one cup water used.
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Fill the remaining quarter of the jar with vinegar.
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Shake well and let sit on counter.
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The fermentation is complete when pickles taste sour, this should take approximately 6 to 7 days.
Variation:
For less spicy pickles reduce jalapeño peppers to 2. You can use fresh or canned peppers.
The fresh dill is optional if you’re not a fan of dill pickles. If you prefer classic sour pickles, leave out the dill.
