Dill Pickles
Ingredients
Cucumbers
-
12 to 14
pieces
Persian cucumbers
-
8 to 10
pieces
pickling cucumbers
Spices and Aromatics
-
4
cloves
garlic
-
2
teaspoons
mustard seeds
-
2
teaspoons
peppercorns
-
a few
sprigs
fresh dill
Brine
-
2
cups
water
-
2
cups
distilled white vinegar
-
ΒΌ
cup
cane sugar
-
2
tablespoons
sea salt
Instructions
- Slice the cucumbers lengthwise into quarters for spears or thinly slice them horizontally for chips.
- Divide the cucumbers among 4 (8-ounce) or 2 (16-ounce) jars and add garlic, mustard seeds, peppercorns, and dill sprigs.
- Heat water, vinegar, sugar, and salt in a saucepan until dissolved, then let cool slightly.
- Pour the brine over the cucumbers and let them cool to room temperature before refrigerating.
- Pickle chips will be ready in 1 day, while spears will take about 2 days for light pickling; for best flavor, wait 5-6 days.
Nutrition Facts (estimated)
Servings
16
Calories
50
Total fat
0g
Total carbohydrates
12g
Total protein
1g
Sodium
800mg
Cholesterol
0mg
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