Dill Pickle Recipe
These homemade dill pickles are crunchy, tangy, and perfect for adding zest to any meal. Enjoy them as a snack or a condiment.
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Servings: 8 servings
Calories: 15kcal
Ingredients
- 2 pounds small cucumbers
- 4 cups water
- 1 cup white vinegar
- 1/4 cup kosher salt
- 4 cloves garlic crushed
- 2 tablespoons dill seeds
- 1 tablespoon black peppercorns
- 1 teaspoon red pepper flakes optional
- Fresh dill sprigs
- 1 teaspoon mustard seeds optional
Instructions
- Wash cucumbers thoroughly under cold water.
- Slice cucumbers into spears or leave them whole.
- In a large pot, combine water, vinegar, and salt; bring to a boil.
- Remove from heat and let cool slightly.
- Add garlic, dill seeds, peppercorns, and optional spices to the brine.
- Place cucumbers in sterilized jars, packing them tightly.
- Pour the warm brine over cucumbers, ensuring they are fully submerged.
- Add fresh dill sprigs to each jar for extra flavor.
- Seal jars tightly and allow to cool to room temperature.
- Refrigerate for at least 24 hours before enjoying.
Nutrition
Calories: 15kcal | Carbohydrates: 3g | Fiber: 1g