How to Make Pickles
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
1 d
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Total Time
1 d 20 mins
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Servings
16 servings
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Calories
15 kcal
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Course
Condiments
-
Cuisine
American
How to Make Pickles
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Learn how to make tangy, crunchy homemade pickles with this easy, quick pickling guide! Makes slices, spears, and whole dill pickles!
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Ingredients
- 4 pickling cucumbers
- 4 cloves garlic peeled and smashed
- 2 teaspoons dill weed
- 2 teaspoon mustard seeds
- 2 teaspoons whole black peppercorns
- 2 bay leaves crushed
- ½ cup white distilled vinegar
- ½ cup water
- 1 tablespoon kosher salt
Instructions
- Wash the mason jar in preparation for making refrigerator pickles or see notes for sterilizing for long term canning.
- Cut the cucumber into spears or slices or leave whole, as desired.
- Place the cucumbers into a 32-ounce jar. Add the garlic, dill, mustard seeds, pepper and bay leaves.
- Bring the vinegar, water and salt to a boil in a small saucepan over high heat. Remove from heat and pour the brine over the pickles, covering them completely and tightly, but making sure to leave about ½-inch of space from the top. Tighten the lids very securely.
- Allow the jars to cool completely to room temperature and their flavor will develop as they cool. Refrigerate for at least 24 hours before opening the jars. Keep stored in the refrigerator for up to 4 weeks.
Equipments used:
Notes
- For Longer Storage: Bring a large pot of water to a boil and completely sterilize the jars and their lids inside the boiling water. Dry with a clean kitchen towel. After sealing the jars, place them again in a new pot of boiling water for 5 minutes to can them. You will notice that the canning lids will pop down and that's your cue that you can remove from the boiling water.
- For Longer Storage: Bring a large pot of water to a boil and completely sterilize the jars and their lids inside the boiling water. Dry with a clean kitchen towel. After sealing the jars, place them again in a new pot of boiling water for 5 minutes to can them. You will notice that the canning lids will pop down and that's your cue that you can remove from the boiling water.
Nutrition Information
Show Details
Calories
15kcal
(1%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
0.3g
(0%)
Saturated Fat
0.03g
(0%)
Polyunsaturated Fat
0.05g
Monounsaturated Fat
0.1g
Sodium
438mg
(18%)
Potassium
115mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
59IU
(1%)
Vitamin C
3mg
(3%)
Calcium
16mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 15 kcal
% Daily Value*
| Calories | 15kcal | 1% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.05g | 0% |
| Monounsaturated Fat | 0.1g | 1% |
| Sodium | 438mg | 18% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 59IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 16mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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