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Quick Dill Pickles


Quick Dill Pickles


Photos and Words by Rochelle Li


Ever since I was a kid, I have always loved pickles. I remember when I was about seven or eight years old, I would go to the snack bar of my favorite amusement park and marvel at the giant jar of pickles showcased next to the cashier. For just two dollars, my dad would buy me a big ol’ dill on a stick and I would be the happiest kid at the park! From the sour dill and garlic flavor to every single juicy, crunchy bite, every time I eat a pickle I am in pure happiness. Sure, cucumbers are good too, but after those guys have been preserved in vinegar, dill and garlic for a good amount of time, magic happens.

I used to buy pickles for around three or four dollars a jar until I found that making your own can be just as tasty and delicious, and actually a lot cheaper. With the Summer season coming to a close and Fall setting in, cucumbers won’t be in season for much longer. That said, it is imperative that you stock up on all the cucumbers you can and try this simple pickle recipe! There are a bunch of different pickle recipes out there that call for a long list of unusual ingredients; however, this recipe that I have developed only needs seven simple ingredients. The craziest item that you might need to scavenge for is dill, but it is a MUST for dill pickles!

Photo by Rochelle Li


Mason Jar (*note:  You don’t have to go out and buy mason jars for this recipe. An empty Tostitos salsa or queso jar that has been washed out works too. Just make sure to modify the recipe to the container’s respective volume.)


2 small Kirby cucumbers
1 sprig of dill
1 garlic clove
1 teaspoon peppercorns
¼ cup white distilled vinegar
2 tablespoons salt
2 tablespoons sugar

(*note: I like using Kirby cucumbers the best because they have a really thick skin, which provides a great crunchy texture. They’re also pretty small and stout, so if you decide to make a bigger batch, whole Kirby cucumbers will fit.)


1) Mince the dill and garlic clove.
2) Add dill, garlic and peppercorn to the bottom of the jar.
3) Cut cucumbers into ½ cm slices. Add to the jar.
4) In a small bowl, combine white distilled vinegar, salt and sugar. With a spoon, slowly stir the liquid until the salt and sugar have dissolved. Once dissolved, pour the liquid into the jar.
5) Fill the remaining space in the jar with water.
6) Stick the jar into the fridge and leave it there for 4 days. “Prime pickledness” will be reached on day 5.