Dill Pickles
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5.0
603 reviews
Excellent
Dill Pickles
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Learn how to make pickles at home! They're crisp, tangy, and refreshing - a perfect snack or sandwich fixing.
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Ingredients
- 12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers
- 4 garlic cloves halved
- 2 teaspoons mustard seeds
- 2 teaspoons peppercorns
- Fresh dill sprigs a few per jar
- 2 cups water
- 2 cups distilled white vinegar
- ¼ cup cane sugar
- 2 tablespoons sea salt
Instructions
- To make dill pickle spears, slice the cucumbers lengthwise into quarters. To make dill pickle chips, thinly slice them horizontally.
- Divide the cucumbers among 4 (8-ounce) or 2 (16-ounce) jars. Divide the garlic, mustard seeds, peppercorns, and dill sprigs among each jar.
- Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and pour over the cucumbers. Set aside to cool to room temperature, then store the pickles in the fridge.
- Pickle spears will be lightly pickled in 2 days, but their best flavor will start to develop around day 5 or 6. Pickle chips will be lightly pickled in 1 day, and will become more flavorful every day after that. Store in the fridge for several weeks.
Equipments used:
Notes
- Pictured are these Weck jars.
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User Reviews
Overall Rating
5.0
603 reviews
Excellent
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