Hi , guys today on Diva Ski Cook , we are making homemade dill pickles .
I love dill pickles and especially the homemade kind because they're very mild .
We get very flavorful , perfect for snacking and they are so easy to make .
Let's go .
We're gonna start with a brine .
We're gonna add our distilled vinegar into our little pot here .
Next we have some cool fresh water , throw that in the pot as well .
We're gonna Sprinkle in a little bit of kosher sea salt .
And then I have a little bit of sugar because I kind of like a faint sweetness .
Not too much .
Just a little mm mm .
A little , you know , I'm gonna stir this up until that salt and sugar has dissolved .
I'm gonna bring it to a boil .
And then we're gonna take it off the heat .
I'm gonna let it cool off .
Then I'm gonna put it in the fridge to get completely cold .
When you're ready to go .
Go ahead and dice up those cucumbers .
Make sure you use a pickling cucumber like Kirby .
I got these from the farmers' market .
I cannot find pickling cucumbers in stores .
Anywhere like what's up with that ?
You know , I check whole foods .
But yeah , farmers market is the place to go or you can just like , you know , grow your own .
I'm gonna do little spears here .
You can do like little chips .
You can leave them whole , you know , just with eggs , go ahead and place them into your court jar , stuff them on in there .
This is kind of fun to do .
I like doing this part and of course , this recipe is a refrigerator pickle recipe .
So no caning , you know , all that stuff .
Uh uh Very easy , really easy .
All right .
So yeah , go ahead and dump those in place those in there kind of , you know , wedge them and they're just like that .
Alright , we're gonna move on here .
Here are my add ends .
I'm using some dill , some garlic and black peppercorn .
There are so many things you can put in homemade pickles an hour .
I'll put that on my blog different , you know , add ins .
You can make them spicy hot , you know , whatever , just you know , so much fun .
But this is a very , very , very basic recipe .
So you can like really play around with it , but I kind of like it simple .
So yeah , I'm gonna just dump my dill weed in there evenly , divide it up evenly between the two jars .
I'm gonna add in my garlic , my crush fresh garlic .
And then last I'm gonna add in .
That's more garlic going in .
Ok girl my corn .
Sprinkle that this is optional .
You can replace the peppercorn with mustard seed coriander you know but yeah peppercorn for me .
All right so now we are ready for our cold , super cold .
You don't wanna put a hot bar you're gonna have like rubber pickles uh we don't want that so my brine is like very cold .
I'm gonna dump this evenly into my jars just like that .
Fill it all the way up , put that top on there .
Alright and then give it a little shake if your man in the kitchen just shake your food like pop , pop you know they like that .
That's perfect .
Refrigerate it for at least 24 to 48 hours .
No cheating here .
The longer the better and then you are done you have the best snack and pickles .
The flavors are so balanced and you can still taste the cucumber like it's not too salty or vinegar .
It's just like you still get that very fresh fresh cucumber taste so good .
I love it but that's it .
You guys I hope you enjoyed this video .
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