All Varieties of Dill Pickles:

• 8 cups cucumbers, sliced or cut into spears
• 1/3 cup sugar
• 2 tablespoons salt
• 2 cups white vinegar (or apple cider vinegar)
• 1/4 cup fresh dill (or 2 tbsp dried dill)
• 1 teaspoon white pepper (or black pepper)

Basic Dill Pickles:

• 5 cloves garlic, sliced

Green Pepper and Onion:

• 1 cup onion, thinly sliced (1 large onion)
• 1 cup green bell pepper, sliced (1 large bell pepper)

Spicy Pickles:

• 1 tablespoon red pepper flakes (or cayenne pepper to taste)

Pickled Veggies:

• 6 cups cucumbers, sliced
• 1 cup cauliflower, cut into florets
• 1/2 cup carrots, sliced
• 5 cloves garlic, sliced
• 1 cup onion, sliced

Bread and Butter (Sweet Pickles):

• 3/4 cup sugar
• 1 cup sweet onion
• 1 teaspoon mustard seed
• 1 teaspoon salt
• 1 cup vinegar

Equipment:

• Mandoline (optional for slicing cucumbers thinly)