Dill Pickles

I’m going to continue on with my latest trend of pickling garden produce, and introduce you to my Dill Pickle recipe. Hopefully, you’ll enjoy it as much as I do.


  • fresh Cucumbers cut into rounds (enough to fill 2 pint jars or a quart)
  • 4 thinly sliced Pearl Onions (or a 1/4 of a regular onion)
  • 3 whole cloves of Garlic
  • 4 fresh sprigs of Dill
  • 2 cups Apple Cider Vinegar
  • 2 cups of Water
  • 1/4 cup Honey
  • 1 1/2 tbsp Salt (Kosher)
  • ~6 Black Pepper Corns


  1. Arrange the cucumbers, dill, garlic, and onion in a mason jar or sealable glass container.
  2. On the stove top combine the vinegar, water, honey, salt, and black pepper corns.
  3. Bring the pickling solution to a rolling boil.
  4. Carefully pour the pickling solution over the cucumbers, and seal the jar or container.
  5. Once slightly cooled, store the pickles in the refrigerator for up to a month or proceed to properly can them for longer storage.

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