Learn How to Make Dill Pickles With This Easy Recipe

The pickle is everywhere. From

popsicles to

martinis, the foodstuff is winning hearts with its salty, snackable crunch and probiotic benefits.

Pickles aren't a naturally-occurring food—they're brined cucumbers, and are named for the process that creates them. Have extra cucumbers? Want to preserve some food? Now's the perfect time to learn how to make dill pickles to better prepare for the continued popularity of the crunchy, gut-friendly option.

To try your hand at at-home pickling, look to

Ella Henry—holistic gut health specialist and founder of Glow with Ella—and her

viral recipe that has more than 10 million views.

Aside from offering an opportunity to try your hand at something new in the kitchen, learning how to make dill pickles is a great way to reduce your

food waste. And considering that, according to the

FDA, food waste accounts for 30 to 40% of our food supply, any change of routine is a welcome one. 

And once you polish off that jar of pickles, the juice can be used in the aforementioned ice pops and cocktails, sauces, or even to provide extra vitamins to your

acid-loving plants. 

Upcycling food while boosting health, saving money, and helping the environment? Count us in. Here's how to make dill pickles, step by step.

3 large cucumbers
2 cloves of garlic
large handful dill
2 Tbsp salt
2 Tbsp peppercorns
1-2 Tbsp maple syrup
1 jalapeño (if you like some spice)
1.5 cup apple cider vinegar (or white vinegar)
3 cups hot water

1. Slice the cucumbers into spears.

2. Place the cumber spears into a large jar. 

3. Combine ingredients.

4. Store them in your fridge for at least a week before eating for the best crunchy pickle.