Dill Pickles

Dill Pickles

We found out we both had a love for Dill Pickles when we ate for the first time together at Carnegies Deli in Las Vegas, and they placed a giant bowl of dill pickles in front of us at our table. We ate through the whole bowl of pickles before we even placed our drink order. Ever since, we have been trying to make our own at home. We think we’ve come up with a pretty great recipe here. You can pickle any vegetables you like using this recipe, just replace the cucumbers…we are fond of pickling our own garlic, and jalapeno. We hope you enjoy, and try it out for yourself.


3 Large
White Wine Vinegar
2 Cups
2 Cups
Pickling Salt
2 Tablespoons
Fresh Dill
4 Sprigs
Fresh Garlic Cloves
8 Cloves
Mustard Seed
½ Tablespoon
½ Tablespoon
½ Tablespoon
Jalapeno or Serrano Pepper
1 sliced (optional for heat)


Step 1:  For pickled chips, slice the cucumber ¼ inch using a mandolin.
Step 2: Combine water, vinegar, salt, mustard seed, coriander, and peppercorn over high heat. Bring to a boil, and then let cool to room temperature.

Step 3: Slit the Dill into two mason jars, add 4 cloves of garlic into each jar, and then place the cucumber into jars (if you want to add the heat you would place your peppers in the jars at this time as well). Fill the jars with brine until you have about ¼ of inch left of room to the rim.

Step 4: Cover with cheese cloth, and let sit for 2 to 3 days in a cool dark place.

Step 5: After 3 days seal with a Mason jar lid, and store.


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