Description
A simple and delightful recipe for homemade dill pickles that captures the essence of summer.
Ingredients
Scale
- 4–5 small to medium-sized Cucumbers
- A handful of Fresh dill
- 2–3 Garlic cloves, smashed
- 1 cup White vinegar
- 1 cup Water
- 1 tablespoon Salt
- 1 tablespoon Sugar (optional)
- 1 teaspoon Black peppercorns (optional)
Instructions
- Start by washing the cucumbers thoroughly. Cut them into spears or slices, depending on your preference for crunch.
- Combine in a medium pot the water, white vinegar, salt, and sugar (if using) to create the brine mixture.
- Bring the mixture to a rolling boil, stirring frequently until the salt and sugar are completely dissolved.
- Layer the cucumbers, fresh dill, smashed garlic cloves, and optional black peppercorns in clean jars.
- Pour the hot brine over the cucumbers, filling them nearly to the top but leaving a little space for expansion.
- Seal the jars tightly and let them cool on the counter before refrigerating.
- Allow the pickles to sit in the fridge for at least 24 hours before enjoying, though they’re often better after a few days!
Notes
To enhance flavor, try adding red pepper flakes for spice or using various herbs for different flavor profiles. Store pickles in fridge for best quality within 2-3 weeks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 2 pickles
- Calories: 15
- Sugar: 1g
- Sodium: 260mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg