- Clean out two glass jars salvaged from being recycled, or mason jars you have on hand. Set them aside.
- In a bowl or pot, mix the water with the salt using a wooden spoon to make the brine. Mix until the salt fully dissolves. You do not need to heat up the brine on the stove at any point to do this. Set it aside.
- Next, put some black pepper, garlic cloves, dill and red pepper flakes at the bottom of each jar. I literally separated the bushel of dill and stuffed half in each jar. I stuffed it in, stems and all, pushing it down as much as it would go. Make sure to peel the garlic cloves first and save any garlic peels for zero waste vegetable broth.
- Then, cut up your pickles the way you’d like them (I chopped them, but you can slice them into spears if you want). I honestly didn’t have much room to work with, so chopping them the way I did worked perfectly. Stuff them into the jar.
- Last but not least, pour the brine over the ingredients you just added to both jars. If you need to make more brine, just double the amount of salt and water you use. It all depends how many jars of pickles you’re looking to make. Be sure to cover the pickles as best you can with the brine, then seal it up. Place the jars into the refrigerator.
- Within three to four days, you can begin taste testing them (day zero being the day you packed them). Make sure to burp them daily to release any built up dioxide. They should change in color and the brine should get a little cloudy as the days pass.
These pickles came out so delicious and so crunchy! After about four days they were ready. They’ve been keeping very well and will last for months in the fridge. You can use the brine to pickle another batch of cucumbers too, if you’d like. Some people like to drink it straight up, but I’m not one for that. But hey, whatever floats your boat.
Would you give this zero waste pickle recipe a try? Have you ever tried making your own dill pickles? Leave a comment below to let me know.