Description
A nostalgic and flavorful recipe for homemade dill pickles, perfect for summer and easy to make with family.
Ingredients
- Cucumbers
- Fresh Dill
- Garlic cloves
- Water
- Vinegar (white or apple cider)
- Salt
- Sugar
- Black peppercorns
- Mustard seeds
Instructions
- Wash the cucumbers: Rinse your cucumbers under cold water and cut them into spears or leave them whole.
- Make the brine: In a pot, combine water, vinegar, salt, and sugar. Bring to a boil to dissolve the salt and sugar.
- Prepare the jars: In sterilized jars, layer in fresh dill, peeled garlic cloves, black peppercorns, and mustard seeds.
- Pack the cucumbers: Tightly pack your cucumbers into the jars.
- Pour the brine: Carefully pour the hot brine over the cucumbers, ensuring they are fully submerged.
- Seal the jars: Seal them with lids and let them cool to room temperature.
- Refrigerate: Once cooled, place the jars in the refrigerator for at least 24 hours before tasting.
Notes
Pickles taste even better after a few days in the fridge. Use different cucumber varieties for added crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 pickle
- Calories: 15
- Sugar: 1g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 0mg