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I have always been a pickle freak and one of my kids loves them, too. To me they always seemed like a pretty harmless snack until I realized that they have food dye in them! I was surprised at the time and now I feel kind of silly for not realizing it earlier. Nothing in nature is that weird yellowish-green color.
So to eliminate the dye I decided to try making my own. I tried several recipes and came up with the perfect combination for us and it really couldn’t be easier.
Cut the mini or pickling cucumbers in half or quarters and put them in a jar along with some sliced garlic cloves and fresh dill. (I bought jars at TJ Maxx as well as used some leftover grocery store pickle jars)
In a saucepan bring water, white vinegar, sea or kosher salt, pickling spice, and sugar to a boil. Once it boils let it cool before pouring it into jars with your soon-to-be pickles.
Let sit in the refrigerator for about a week before eating.
- 2 lbs mini cucumbers or pickling cucumbers
- 1 cup white vinegar
- 2½ cups water
- 1 tbsp + 1 tsp white sugar
- 1 tbsp + 1 tsp sea salt
- 1 heaping tsp pickling spice
- 2 garlic cloves, sliced (per jar)
- 4-6 heads of fresh dill, per jar
- 1. Add the vinegar, water, sugar, sea salt, and pickling spice to a pan and bring it to a boil. After it comes to a boil let it it sit to cool to about room temperature.
- 2. Slice your cucumbers how you prefer them; I like them in halves. I use the mini pickles that come in one pound bags at my local grocery store and Sam’s Club.
- 3. Put the cucumber slices in your jars then add your 4-6 heads of dill and 2 sliced cloves of garlic to the jars (I found that leaving them whole made the pickles too garlicky and this comes from someone who loves garlic. Slicing them gives a good amount of garlic flavor without it being too much)
- 4. Once your liquid has cooled pour it evenly into your jars and put them in the refrigerator for at least three days. They taste best after about a week.
For the size of my jars this recipe makes three of them so for me I use a total of 6 garlic cloves and 2 packages of fresh dill.