Easy Homemade Pickles

Easy Homemade Pickles


October 22, 2017

  • Yields: 2 jars


1 quart bottled water

2 tbsp iodine-free salt

14 small cucumbers (give or take)

Garlic cloves

1 small bunch dill

2 black tea bags

Additional seasonings such as peppercorns, mustard seeds and/or hot peppers, as desired


1Wash the cucumbers and cut off the blossom end (see photo).

2Divide garlic, dill, tea bags and any additional seasonings between two one-quart mason jars.

3Pack the cucumbers into the jars.

4Dissolve the salt into the water and fill each jar to the top with the mixture.

5Cover each jar with a coffee filter and secure it with a rubber band.*

6Allow to sit at room temperature for several days until you reach your desired taste (mine took 3-4 days).

7Eat pickles! If you don't finish them all right away, store the jars in the refrigerator to slow the fermentation process.

*Alternatively you can use the mason jar's metal lid, just remember to "burp" it (let the air out) once a day.


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