Dill Pickle Recipe
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Additional Time
1 hr
-
Total Time
1 hr 10 mins
-
Servings
48
-
Calories
5 kcal
-
Course
Condiments
Dill Pickle Recipe
Description
The process starts by slicing pickling cucumbers to the desired shape—whether wedges, spears, rounds, or slices—and packing them into sterilized mason jars with fresh dill sprigs evenly distributed. A brine is made by boiling water, white vinegar, minced garlic, red pepper flakes, and sea salt until the salt dissolves. This hot brine is poured over the packed cucumbers, fully covering them before cooling to room temperature and sealing the jars for refrigeration.
After 4 to 6 weeks of cold fermentation, the pickles develop crispness and the characteristic tang of dill and garlic. The brine ingredients can be customized with additional spices such as whole peppercorns or mustard seeds to tailor flavor. Proper sterilization of jars is emphasized to ensure safe preservation. While the recipe describes a refrigerator pickle method, it also notes that the pickles can be canned for longer storage.
The recipe suggests labeling jars with dates to track freshness and suggests serving in various culinary contexts such as sandwich or burger toppings. Storage instructions ensure the pickles retain their crispness and flavor up to six weeks refrigerated.
Ingredients
- 12 cucumber pickling variety
- 8 dill sprigs, fresh
- 3 cups water
- 1 cup white vinegar
- 12 garlic finely minced cloves
- ½ teaspoon red pepper flakes crushed
- ¼ cup salt sea salt
Instructions
- Slice your pickles to your desired slice and pack them into 4, 16-ounce sterilized mason jars.
- Place 2 sprigs of fresh dill into each jar alongside the cucumbers. Set aside.
- In a large pot, add the water, vinegar, garlic, red pepper flakes, and salt, and bring to a boil or until the salt is dissolved.
- Evenly pour the brine liquid over the cucumbers in the jar until they are completely covered.
- Cool to room temperature, add a lid, label, and date, and store in the refrigerator for 4-6 weeks.
Notes
- Sterilize mason jars, lids, and bands by washing with hot soapy water followed by simmering in boiling water for 10 minutes.
- You may slice cucumbers various ways: wedges, spears, rounds, or long slices, depending on intended serving use.
- Label jars with date to monitor pickle freshness; refrigerated pickles keep 4 to 6 weeks.
- For varied flavors add whole peppercorns, mustard seeds, dill seeds, or pickling spice to the brine.
- To can for shelf stability, seal jars immediately and boil in a water bath for 10 minutes; lids should not flex.
- Make pickles at least one hour before serving, ensuring brine is cooled to room temperature.
- Store sealed jars in the refrigerator to maintain crispness and flavor up to six weeks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48Serving
Amount Per Serving
Calories 5 kcal
% Daily Value*
| Calories | 5kcal | 0% |
| Carbohydrates | 1g | 0% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 119mg | 5% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 29IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
