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–+ servings

Dill Pickles

Homemade dill pickles that are crunchy, tangy, and full of flavor, perfect for snacking or adding to sandwiches.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Condiment, Snack
Cuisine: American
Calories: 15
Ingredients Method Nutrition Notes

Ingredients
  

Pickles
  • 4 cups Cucumbers Small pickling cucumbers
  • 1 cup Water Filtered
  • 1 cup White vinegar 5% acidity
  • 1 tablespoon Salt Pickling salt or kosher salt
  • 2 tablespoons Sugar Optional, for sweetness
  • 4 cloves Garlic Peeled
  • 2 tablespoons Dill Fresh dill or 2 teaspoon dried dill
  • 1 teaspoon Mustard seeds Optional
  • 1 teaspoon Black peppercorns Optional

Method
 

Prepare the Brine
  1. In a saucepan, combine water, vinegar, salt, and sugar. Bring to a boil, stirring until salt and sugar are dissolved.
Pack the Jars
  1. Place cucumbers, garlic, dill, mustard seeds, and peppercorns into clean mason jars.
Add the Brine
  1. Pour the hot brine over the cucumbers in the jars, ensuring they are fully submerged.
Seal and Store
  1. Seal the jars with lids and let them cool to room temperature. Refrigerate for at least 24 hours before consuming.

Nutrition

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

Notes

These pickles can be stored in the refrigerator for up to 2 months. For longer storage, consider canning them.

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