Kyle Corry

Projects Research Recipes

Dill Pickles



  1. Slice cucumbers to 1/4 inch rounds
  2. Cover cucumbers in 1 tbsp salt, and cover in plastic wrap in fridge for 2-4 hours
  3. Rinse off salt
  4. Combine sugar, spice mix, vinegar, water, and remaining salt
  5. Cover and bring to a simmer until the sugar and salt are dissolved
  6. Add cucumbers and bring back to boil
  7. Turn off heat and let cool to room temperature
  8. Store in jars (keep refrigerated)