One of my favorite snacks has always been a good crunchy dill pickle. These will go perfectly with any BBQ or yummy sandwich on crispy Italian bread. Or if you're like me, I eat these by themselves, usually before they're even done pickling.
I rarely believe in measuring, so you may want to play around with quantities to see what you like.
What You'll Need
5 picking cucumbers
2 tablespoons of whole Dill seed
2 tablespoons of whole black peppercorn
1 tablespoon of sugar
3/4 of the container filled with white vinegar
1/4 of the container filled with water
2 tablespoons of Salt - I used Mediterranean sea salt
Let it sit for at least 24 hours, but the longer it sits the better. Plus, once the pickles are gone, just slice up a few more and add it to your container. No need to remake the pickling mix. Enjoy!
source: http://www.mystylevita.com/2013/05/recipe-dill-pickles.html
