Description
Homemade dill pickles with fresh dill and garlic, perfect for enjoying year-round and adding a tangy crunch to your meals.
Ingredients
Units
Scale
- 4 lbs (1814 g) pickling cucumbers, 4 inches or less, washed well
- 14 large garlic cloves, peeled and cut in half
- 1/4 cup (60.3 g) pickling salt
- 3 cups (710 mL) water
- 2 3/4 cups (651 mL) vinegar (5% acidity)
- Fresh dill sprigs
- Optional: Red pepper flakes
Instructions
- Wash the cucumbers thoroughly and trim the ends if necessary. If using larger cucumbers, quarter them into spears.
- Prepare your jars and lids by washing them and then sterilizing them in boiling water for 10 minutes. Keep them hot until ready to use.
- In a large pot, combine the water, vinegar, and pickling salt. Bring the mixture to a boil, stirring until the salt is dissolved.
- Place a few sprigs of fresh dill and a couple of garlic halves into each jar. If desired, add a pinch of red pepper flakes for heat.
- Pack the cucumbers tightly into the jars, leaving about 1/2 inch of headspace at the top.
- Pour the hot vinegar mixture over the cucumbers, ensuring they are completely covered, and leaving 1/2 inch of headspace.
- Remove any air bubbles by gently tapping the jars or using a non-metallic utensil.
- Wipe the rims of the jars with a clean, damp cloth and place the lids on top. Screw on the bands until fingertip tight.
- Process the jars in a boiling water bath for 10 minutes to seal. Ensure the water covers the jars by at least 1 inch.
- Remove the jars from the water bath and let them cool completely. Check the seals after 24 hours; the lids should not flex up and down when the center is pressed.
- Store the pickles in a cool, dark place for at least 2 weeks before opening to allow flavors to develop.
Notes
For a spicier pickle, add a few red pepper flakes to each jar. Use small pickling cucumbers for best results; larger cucumbers can be quartered into spears. Store pickles in a cool, dark place and allow them to sit for at least 2 weeks before consuming to enhance flavor. Once opened, keep refrigerated.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 spear
- Calories: 5
- Sugar: 0
- Sodium: 290
- Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 0
- Cholesterol: 0