Homemade Dill Pickles, Regular or Spicy

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Toast: Put your empty pot on the scale. Add the dill and mustard seeds. Heat over medium for 30–60 seconds until they smell fragrant (don't let them burn!).

Step 2

Boil: Add the water, vinegar, and salt to the pot. Bring to a boil just until the salt dissolves.

Step 3

Pack: While the brine boils, pack your 1-quart jars with the cucumbers (wedges or "sacrificial" chunks), the smashed garlic, and peppers.

Step 4

Combine: Pour the hot brine over everything.

Step 5

Use your DIY weights to keep everything submerged. Let them sit in the fridge for at least 5 days for the dried seeds to fully infuse.

Step 6

Pour the finished brine through a fine-mesh strainer into a clean bottle for your shots. Add tequila, vodka, or whisky at a 1:1 ratio. Serve cold.