![](https://www.pinterest.com/pin/create/button/?url=https://cdef4e.p3cdn1.secureserver.net/recipes/homemade-dill-pickles/&media=https://cdef4e.p3cdn1.secureserver.net/wp-content/uploads/2017/02/pickles.jpg?time=1715881791&description=Crispy, crunchy and oh so tasty! One bite of these homemade spears and you'll never go back to store-bought pickles again. The dill adds a bright sweet and soft flavor to complement the sourness of the pickles.
<p style="text-align: center;">*Gut health, Anti-inflammatory, *Anti-oxidant</p> data-pin-do=)
Homemade Dill Pickles
February 15, 2017
Crispy, crunchy and oh so tasty! One bite of these homemade spears and you'll never go back to store-bought pickles again. The dill adds a bright sweet and soft flavor to complement the sourness of the pickles.
*Gut health, Anti-inflammatory, *Anti-oxidant
Directions
1In a ball jar, add your sliced or coined pickles, garlic cloves, dill and spice mixture.
2In a seperate bowl, mixing sea salt in water. This makes the brine for the pickles.
3Once mixed, pour brine over picles and spices.
4Leave about 2-3 inches of space.
5Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
6Let sit and ferment at room temperature (60-70°F is preferred) until desired flavor and texture are achieved.
7Make sure to store pickles away from direct sunlight or heat.
8If using a tight lid, burp daily to release excess pressure. The brine should turn cloudy and bubbly, and the pickles should taste sour when done.
9Eat right away, or store in a refrigerator or root cellar for months and enjoy them for up to a year.
*Don't have time to let the brine and pickles ferment? Try adding 1 cup organic apple cider vinegar to the jar and ingredients and pop right into the fridge.