Pickled dill cucumbers

Pickled Dill Cucumbers

Pickled dill cucumbers are a classic, tangy treat that can elevate any meal. With their crisp texture and zesty flavor, these pickles are perfect for snacking, adding to sandwiches, or serving as a side dish. This recipe captures the essence of traditional dill pickles with a hint of garlic and spices, making it a must-try for pickle enthusiasts.

Serving Size and Yield

Makes approximately 4 pint-sized jars of pickles.

Preparation and Cooking Time

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Cooling Time: 1 hour

Total Time: 1 hour and 30 minutes

Ingredients

• 2 pounds of small cucumbers, washed and sliced into spears
• 4 cups water
• 2 cups white vinegar
• 1/4 cup pickling salt
• 4 cloves garlic, peeled and halved
• 8 sprigs fresh dill
• 2 teaspoons whole black peppercorns
• 1 teaspoon mustard seeds
• 1 teaspoon red pepper flakes (optional for heat)

Instructions

1. Prepare the jars by washing them in hot, soapy water and rinsing well. Set aside to dry.
2. Combine water, vinegar, and pickling salt in a large saucepan. Bring to a boil, stirring until the salt dissolves. Remove from heat and let cool slightly.
3. Divide the garlic, dill, peppercorns, mustard seeds, and red pepper flakes (if using) evenly among the jars.
4. Pack the cucumber spears tightly into the jars, leaving about 1/2 inch of headspace at the top.
5. Pour the hot brine over the cucumbers in each jar, ensuring they are fully submerged. Leave 1/2 inch of headspace.
6. Seal the jars with lids and let them cool to room temperature. Once cooled, refrigerate for at least 24 hours before serving for the best flavor.

Additional Notes

For a sweeter pickle, add 1/4 cup of sugar to the brine. You can also experiment with other spices like coriander seeds or bay leaves for a unique twist.

Nutritional Information

Per serving (1/4 jar): Approximately 10 calories, 0g fat, 2g carbohydrates, 0g protein, 0g fiber, 0g sugar, 300mg sodium.

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