Description
A simple and rewarding recipe for crunchy, tangy dill pickles that captures the essence of summer. Perfect for snacking or adding flavor to meals.
Ingredients
Scale
- 6 Fresh cucumbers
- 1 cup Fresh dill
- 4 Garlic cloves
- 1 cup White vinegar
- 1 cup Water
- 2 tbsp Salt
- 1 tbsp Sugar
- 1 tsp Whole peppercorns
Instructions
- Wash your cucumbers thoroughly, scrubbing them under cool running water. Slice them into your desired shapes — spears, chips, or leave them whole for extra crunch!
- Combine in a pot equal parts water and white vinegar, along with salt, sugar, and whole peppercorns. Bring this concoction to a rolling boil, stirring until salt and sugar dissolve.
- Pack the cucumbers tightly into sterilized jars, layering in fresh dill and garlic cloves between the cucumbers for an aromatic kick.
- Pour the hot brine over the cucumbers, ensuring that they are completely submerged but leaving about half an inch of space at the top of the jars.
- Seal the jars tightly with lids and allow them to cool at room temperature before placing them in the refrigerator.
- Let your pickles sit for at least 24 hours before enjoying. These can last up to a year in the pantry!
Notes
Use fresh ingredients for the best results. For added flavor, consider customizing with spices or fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 pickle (approx. 50g)
- Calories: 10
- Sugar: 1g
- Sodium: 250mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg