Recipe: Homemade Dill Pickles

Pickles are a childhood favorite of mine.  From the time I ate a whole jar at three years old to now, I have never lost my love for a cold fresh pickle.  I recently got my hand on some fresh cucumbers, and wanted to try to make my own pickles.  I must say the rosemary twist of this recipe makes all the difference to the final product!  Let me know your thoughts in the comments!


  1. 2 large cucumbers 
  2. 2 cups apple cider vinegar
  3. 4 cloves of garlic
  4. 1/4 cup kosher salt
  5. 1 tbsp. red pepper flakes
  6. 1 tbsp. rosemary


With a chef knife, dice the garlic cloves.  Mix the cider vinegar, diced garlic, salt, red pepper flakes, and rosemary together in a small sauce pan.  Heat the mixture over medium head with the lid on until the mixture begins to boil.  While the mixture is heating, take the two large cucumbers, and cut them lengthwise into quarters.  Cut these quarter segments into lengths that would fit a pint size mason jar (or any jar for that matter).  Place these quarters with some density into one or two pint sized jars.  Make sure there is enough for room for the brine solution to mix into the jars and touch all sizes of the pickles.  Place the still hot solution into the jars over the pickles, and then seal each jar.  Let these jars sit for one hour before placing into the fridge.  These pickles are not shelf stable, and must be refrigerated.  This should be no problem for a pickle lover because they should be gone well before the week is up!

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