Description
A classic recipe for crunchy dill pickles, perfect for preserving cucumbers and enhancing your dishes.
Ingredients
Scale
- 2 pounds cucumbers, sliced
- 2 cups water
- 1 cup white vinegar
- 1/4 cup kosher salt
- 4 cloves garlic, smashed
- 2 tablespoons dill seeds
- 1 tablespoon mustard seeds
- 1 teaspoon red pepper flakes
- 1 teaspoon black peppercorns
Instructions
- In a large pot, combine water, vinegar, and kosher salt. Bring to a boil until salt dissolves.
- Prepare sterilized jars and lids.
- Layer cucumber slices, garlic, dill seeds, mustard seeds, red pepper flakes, and black peppercorns in the jars.
- Pour the hot brine over the cucumbers, leaving 1/2 inch headspace.
- Seal jars with lids and process in a boiling water bath for 10 minutes.
- Remove jars and cool completely. Store in a cool, dark place for at least 2 weeks before consuming.
Notes
- For extra crunch, soak cucumbers in ice water for 2 hours before pickling.
- Experiment with different herbs like thyme or coriander for variations.
- Ensure jars are tightly sealed to prevent spoilage.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 pickle
- Calories: 5
- Sugar: 1g
- Sodium: 250mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: crunchy dill pickles, pickling, canning, cucumber recipes