Description
A quick & simple recipe for homemade dill pickles that capture the taste of summer with fresh cucumbers, dill, and garlic.
Ingredients
Scale
- 2 pounds fresh cucumbers (pickling cucumbers work best)
- 1 cup fresh dill
- 4 cloves garlic
- 1 cup white vinegar
- 1 cup water
- 1/4 cup salt
- 1/4 cup sugar
- Optional spices (mustard seeds, red pepper flakes, coriander)
Instructions
- Wash the cucumbers under cold water and cut them into your desired size – spears, slices, or whole.
- Combine water, vinegar, salt, sugar, and desired spices in a medium-sized pot. Bring to a gentle boil.
- Pack the cucumbers into sterilized jars with fresh dill and garlic.
- Pour the hot brine over the cucumbers, leaving about half an inch of space at the top of each jar.
- Seal the jars tight and set aside to cool at room temperature.
- Allow the jars to sit for at least 24 hours before indulging for the best flavor.
Notes
These pickles can be made a week in advance. Store unopened jars in a cool, dark place for up to a year. Opened jars should be refrigerated and consumed within a month.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiments
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 pickle (about 50g)
- Calories: 15
- Sugar: 1g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg