@myhealthydish: How to make homemade Dill Pickles! Depending on how much cucumbers you have and how tight you pack your jars will determined how much brine you need. Pack cucumbers, dill, mustard seeds and garlic cloves in mason jar. I used 1 gallon sized jar and simmered about 6 cups water, 3 cups distilled white vinegar and 3-4 tbsp of salt. I ended using about 2/3 of my brine because I packed my jar with cucumbers. Let brine cool for 20 minutes before pouring into jar. Pour the brine leaving about a 1/4 inch on top, seal not too tight, boil for 15 minutes, remove from heat and seal tightly with a towel, cool for 24 hours on the counter. The lids should concave slightly once it starts cooling. If it doesn’t place in the fridge. But typically you can placed in pantry. It will be ready to eat in 4-6weeks. #homemadepickles #pickles