I just put up a couple quarts of hamburger slices. I'll leave them out on the counter for a couple days,and then refrigerate them. They take on the taste of a deli dill. Two parts water, one part vinegar, and salt make up the brine.

Nice

Looks good

Look tasty

Looks good bill. I planted some dill in the flower beds 6 yrs ago and it has come back every year since. It's hard to beat fresh pickles.

Try fresh dill in your potato salad.

Ill try that. Love to use it in baked and grilled fish too.

Is this what I have to look forward to once I retire in 18 years?

You're killing me, I'm outta dill pickles and craving them. Picking up groceries this afternoon, got two jars in there. I do have the same jar in my fridge, but it's bread and butter pickles with onions.

How much salt Bill?

Glad you ask. Funny thing. I got my original recipe off a Mortans pickling and canning salt. The recipe was a brine of two quarts water, one quart vinegar, and a half cup of salt. I saw another recipe on a vinegar jug. It called for two quarts vinegar, one quart water, and 1/3 cup salt.

I'm not really sure about the salt. I make my brine in the microwave and use maybe a couple tablespoons of salt. The salt easily desolves with three minutes in the microwave. I leave them out until the color turns and then refrigerate them.