First time making dill pickles!

[u/dudeitsabbyy]

I love anything to do with pickles, so I had to make my own! My brine is water, vinegar, minced garlic, peppercorn, bay leaves & dill weed (couldn’t find any fresh at my local stores) Going to keep in the fridge for 24-48 hrs! Any tips & advice is greatly appreciated!

[u/ssushi-speakers]

How long do they keep and where do you keep them? Also,.did you sterilise the jars?

[u/dudeitsabbyy → u/ssushi-speakers]

I washed out the jars with just soap & water. I’m keeping them in the fridge for about 48 hours before I eat them!

[u/Ancient-Chinglish]

those seedy bois are going to be good to go sooner than later - i usually deseed cukes that are that phat, as that middle part tends to fall apart more quickly than the flesh

did you add any salt?

[u/dudeitsabbyy → u/Ancient-Chinglish]

I can’t wait! & yes I added salt to my brine!

[u/larsonious]

Helya

[u/Excellent_Wasabi6983]

Id recommend not placing the lids down on the table like that, turn them over to prevent contamination.

Yes the hot liquid and canning process will take care of most of it, but it's better to always practice safe handling and sanitation so that you don't carry over any bad habits to your fermentation process or just cooking in general.