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–+ servings

Dill Pickles

Crisp and tangy dill pickles, perfect for snacking or adding to sandwiches.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Condiment, Snack
Cuisine: American
Calories: 15
Ingredients Method Nutrition Notes

Ingredients
  

Pickling Ingredients
  • 4 cups Cucumbers Small pickling cucumbers
  • 2 cups Water Filtered or distilled
  • 1 cup White vinegar 5% acidity
  • 1 tablespoon Salt Pickling salt or kosher salt
  • 1 tablespoon Sugar Optional, for sweetness
  • 2 tablespoons Dill seeds Or fresh dill sprigs
  • 4 cloves Garlic Peeled
  • 1 teaspoon Black peppercorns
  • 1 teaspoon Red pepper flakes Optional, for heat

Method
 

Prepare the Brine
  1. In a saucepan, combine water, white vinegar, salt, and sugar. Bring to a boil, stirring until salt and sugar dissolve.
Pack the Jars
  1. In clean mason jars, pack cucumbers tightly. Add garlic, dill seeds, black peppercorns, and red pepper flakes if using.
Add the Brine
  1. Pour the hot brine over the cucumbers, ensuring they are fully submerged. Leave about 1/2 inch of headspace.
Seal and Cool
  1. Seal the jars with lids and let them cool to room temperature. Once cooled, refrigerate.
Pickle Time
  1. Allow the pickles to sit in the refrigerator for at least 24 hours before consuming for best flavor.

Nutrition

Serving: 1servingCalories: 15kcalCarbohydrates: 3gSodium: 300mgPotassium: 50mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 1mgIron: 1mg

Notes

These pickles can last in the refrigerator for up to 2 months. Adjust spices to taste.

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