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Homemade Dill Pickles

Homemade Dill Pickles: Your Crunchy, Flavorful Summer Escape

Delight in these homemade dill pickles, a crunchy and flavorful escape that preserves the essence of summer.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 1 day
Total Time 1 day 4 hours 5 minutes
Servings: 4 jars
Course: Snacks
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brine
  • 2 cups White Vinegar Essential for acidity.
  • 2 cups Water Balances out the brine.
  • 1 tablespoon Pickling Salt Avoid table salt.
Pickles
  • 4 cups Cucumbers Fresh and firm.
  • 3 cloves Garlic Fresh cloves or minced.
  • 1 bunch Fresh Dill Aromatic herb for flavor.
Optional Add-Ins
  • 1 tablespoon Mustard Seeds Adds depth of flavor.
  • 1 tablespoon Peppercorns For added spice.
  • 2 units Jalapeños Sliced for spice.

Equipment

  • Canning jars
  • Pot for boiling
  • Dishwasher

Method
 

Preparation
  1. Rinse cucumbers, trim ends, and slice into preferred shapes.
  2. Sterilize canning jars by boiling or running through dishwasher.
  3. Pack cucumber slices into jars leaving ½ inch headspace.
  4. Combine vinegar, water, and pickling salt in a pot and bring to a boil.
  5. Pour hot brine over cucumbers in jars, leaving ½ inch headspace.
  6. Wipe jar rims, seal with lids and screw on bands.
  7. Process jars in boiling water for 10-15 minutes.
  8. Remove jars, cool for 12-24 hours, and check seals.
  9. Let pickles sit for 2-4 weeks before consuming for best flavor.

Nutrition

Serving: 1jarCalories: 50kcalCarbohydrates: 12gProtein: 1gSodium: 1000mgPotassium: 200mgFiber: 2gSugar: 4gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Select cucumbers without blemishes for the best crunch. Always use pickling salt and avoid over-processing to prevent mushiness.

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