Description
A simple and refreshing recipe for homemade dill pickles using crisp Persian or pickling cucumbers, infused with garlic, mustard seeds, peppercorns, and fresh dill. These quick pickles are made by pouring a warm vinegar brine over the cucumbers and chilling them in the refrigerator. Perfect as a tangy snack or accompaniment to sandwiches and salads.
Ingredients
Units
Scale
Vegetables
- 12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers
Spices and Aromatics
- 4 garlic cloves, halved
- 2 teaspoons mustard seeds
- 2 teaspoons peppercorns
- Fresh dill sprigs, a few per jar
Brine
- 2 cups water
- 2 cups distilled white vinegar
- 1/4 cup cane sugar
- 2 tablespoons sea salt
Instructions
- Slice the Cucumbers: To make dill pickle spears, slice the cucumbers lengthwise into quarters. For dill pickle chips, thinly slice them horizontally into thin rounds, depending on your preference.
- Prepare the Jars: Divide the sliced cucumbers evenly among 4 (8-ounce) or 2 (16-ounce) clean jars. Add halved garlic cloves, mustard seeds, peppercorns, and a few fresh dill sprigs to each jar, distributing them 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 have completely dissolved, about 1 minute. Remove from heat and allow the brine to cool slightly.
- Pour the Brine Over Cucumbers: Carefully pour the warm brine over the cucumbers and spices in each jar, ensuring that the cucumbers are fully submerged. Leave a little headspace at the top of the jar to allow for expansion.
- Cool and Refrigerate: Let the jars cool to room temperature. Once cooled, seal the jars with lids and transfer them to the refrigerator. This chilling step is crucial for the pickles to develop their flavor and texture.
- Pickling Time: Allow pickle spears to become lightly pickled after 2 days; their flavor improves around day 5 or 6. Dill pickle chips will be lightly pickled after just 1 day and continue to develop flavor with each passing day. Store pickles refrigerated and consume within several weeks for best freshness.
Notes
- Use fresh, firm cucumbers to ensure crisp pickles.
- Adjust sugar and salt levels according to taste preference.
- Make sure cucumbers are fully submerged in brine to prevent spoilage.
- Pickle flavor intensifies with time, so patience will yield better results.
- Refrigerate at all times; these are quick refrigerator pickles, not canned for shelf storage.
Nutrition
- Serving Size: 1 pickle spear or about 30g
- Calories: 10
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 0.3 g
- Cholesterol: 0 mg
