Description
Classic homemade dill pickles made with fresh cucumbers, garlic, mustard seeds, and dill sprigs soaked in a vinegar-based brine. These crisp and flavorful pickles can be made as spears or chips and are quick to prepare, perfect for adding a tangy crunch to any meal.
Ingredients
Units
Scale
Pickles
- 12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers
Brine and Flavorings
- 4 garlic cloves, halved
- 2 teaspoons mustard seeds
- 2 teaspoons peppercorns
- Fresh dill sprigs, a few per jar
- 2 cups water
- 2 cups distilled white vinegar
- 1/4 cup cane sugar
- 2 tablespoons sea salt
Instructions
- Prepare the Cucumbers: Slice the cucumbers lengthwise into quarters to make dill pickle spears or thinly slice them horizontally for pickle chips.
- Pack the Jars: Divide the cucumber pieces evenly among 4 (8-ounce) or 2 (16-ounce) glass jars. Add the halved garlic cloves, mustard seeds, peppercorns, and a few fresh dill sprigs to each jar, distributing evenly.
- Make the Brine: In a medium saucepan over medium heat, combine water, distilled white vinegar, cane sugar, and sea salt. Stir continuously until the sugar and salt are completely dissolved, about 1 minute. Remove from heat and allow to cool slightly.
- Pour and Cool: Pour the warm brine over the cucumbers, filling the jars to cover the ingredients fully. Set the jars aside to cool to room temperature.
- Refrigerate and Pickle: Once cooled, seal the jars with lids and place them in the refrigerator. Pickle spears will be lightly pickled after 2 days and reach their best flavor around day 5 or 6. Pickle chips will be lightly pickled after 1 day and continue to develop flavor every day thereafter. Store the pickles in the fridge for several weeks.
Notes
- Use fresh, firm cucumbers to ensure crisp pickles.
- Choose between spears or chips depending on your preference and intended use.
- Make sure the cucumbers are fully submerged in brine to avoid spoilage.
- Pickles can be enjoyed anytime after the minimum pickling period but improve in flavor over time.
- Store pickles in the refrigerator and consume within several weeks for best quality.
Nutrition
- Serving Size: 1/2 cup (about 60g)
- Calories: 15
- Sugar: 2g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0.5g
- Cholesterol: 0mg
