Dill Pickles
These easy homemade dill pickles are crisp and tangy, making them an ideal addition to sandwiches or perfect for snacking. Quick to prepare, they are ready to enjoy in just a short time!
Ingredients
Pickle Ingredients:
- 12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers
- 4 cloves garlic cut in half
- a few fresh dill sprigs per jar
- 2 teaspoons whole mustard seeds
- 2 teaspoons whole peppercorns
Brine Ingredients:
- 2 cups distilled white vinegar
- 2 cups water
- 1/4 cup cane sugar
- 2 tablespoons sea salt
Instructions
- Begin by slicing cucumbers lengthwise into quarters for spears or thin rounds for chips.
For Jars:
- Distribute the cucumber pieces evenly into 4 (8-ounce) jars or 2 larger (16-ounce) jars. Add the halved garlic, mustard seeds, peppercorns, and fresh dill sprigs into each jar.
For Brine:
- In a saucepan, combine water, vinegar, sugar, and salt. Heat over medium while stirring until the sugar and salt are fully dissolved, which should take about a minute. Allow the brine to cool slightly before pouring it over the cucumbers in the jars.
- Let the jars reach room temperature before placing them in the refrigerator. Your pickles will achieve a lightly pickled state in about 2 days for spears and 1 day for chips. The flavor enhances the longer they sit, peaking after 5 or 6 days.
- Store your homemade pickles in the refrigerator and enjoy them fresh for several weeks, perfect for adding a zesty crunch to any meal.