Dill Pickles Recipe
User Reviews
5
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Prep Time
5 mins
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Additional Time
4 d
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Total Time
4 d 5 mins
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Servings
16 servings (2 oz each)
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Calories
23 kcal
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Cuisine
American
Dill Pickles Recipe
Description
The Dill Pickles Recipe calls for cucumbers sliced into half-inch rounds, combined with fresh dill sprigs, garlic cloves, bay leaf, whole black peppercorns, and optional red chili flakes for heat. A boiling pickling liquid made from water, white wine vinegar, salt, and sugar is poured over the cucumber mix in sterilized jars. The jars sit at room temperature to cool before refrigeration.
The pickles develop flavor after about four days in the fridge, during which the vinegar and spices permeate the cucumbers, softening them slightly while retaining a satisfying crunch. The floral notes from fresh dill and pungency from garlic compliment the tartness. The red chili flakes add a subtle kick if included.
Serve these pickles as a zesty side or condiment with sandwiches, burgers, or as a tangy snack. They can be stored refrigerated for up to one month without canning, making them a convenient homemade pickle option.
Ingredients
- 2 cups water
- 2 cups white wine vinegar
- 1/4 cup salt
- 1/4 cup granulated sugar
- 1 pound cucumber sliced into 1/2 inch rounds (see note 1, pickling variety
- 4 prigs dill fresh
- 4 garlic cloves
- 2 bay leaf
- 1 teaspoon black peppercorns whole
- 1/2 teaspoon red chili flakes (optional)
Instructions
- In a small saucepan, bring the water, vinegar, salt, and sugar to a boil. Stir until sugar has dissolved.
- In each of two pint-sized (16 ounce) Mason jars, add 8 ounces cucumbers, 2 sprigs dill, 2 cloves garlic, 1 bay leaf, 1/2 teaspoon peppercorns, and 1/4 teaspoon red pepper flakes (or substitute one quart-sized (32 ounce) Mason jar).
- Slowly drizzle the vinegar mixture into the jar (you may have some extra pickling liquid.) Cool completely at room temperature, then cover and refrigerate for about 4 days before serving.
Notes
- You can substitute pickling cucumbers with hot house or Persian cucumbers sliced similarly.
- This recipe yields about 2 pints of pickles, and doubling the ingredients in a larger pot is possible.
- No canning is needed; store jars refrigerated to keep pickles fresh up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings (2 oz each)
Amount Per Serving
Calories 23 kcal
% Daily Value*
| Serving | 2 oz | |
| Calories | 23kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 0.3g | 1% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 1774mg | 74% |
| Potassium | 59mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 4g | 8% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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