Dill pickles are great on burgers and sandwiches. I love how crisp freshly homemade pickles taste. If you’re interested in making your own pickles, check out this recipe.
I started using homegrown pickles and dill and I find such satisfaction in knowing what I’m making I also grew. Fresh, nutritious, and organic.
Dill Pickle Recipe Ingredients:
This will be enough to make 2-pint jars of pickles.
- 4 cups of sliced cucumbers (about 4-5 cucumbers)
- 2 Pint-sized jars
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons kosher salt
- 1 tsp sugar
- 1 clove garlic
- 1 sprig of fresh dill (a little goes a long way)
- 1/2 teaspoon of peppercorn (optional)
Dill Pickle Recipe Directions:
Heat the water, vinegar, and salt in a pot just to a simmer on the stove until the salt has dissolved. Kosher salt is used to prevent the jars from getting cloudy.
While you’re waiting for the brine to heat up, put your ingredients in the jar. Start by adding the garlic and dill. Make sure not to add too much dill, one branch is enough or it will overpower the cucumbers.
Slice your cucumber and put the slices in the jars on top of the other ingredients.
Remove the water/vinegar/salt mixture from the heat and pour over the cucumbers. Cover cucumbers completely and leave about 1/4 inch of space at the top of the jar. Put the lid on.
Let them cool to room temperature, and then put them in the refrigerator.
Usually, pickling recipes recommend waiting a week before consuming, but I think 48 hours is enough time for these.
Hope you enjoy the pickle recipe! 🙂
- 4 cups of sliced cucumbers (about 4-5 cucumbers)
- 2 Pint sized jars
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons kosher salt
- 1 tsp sugar
- 1 clove garlic
- 1 sprig of fresh dill (a little goes a long way)
- 1/2 teaspoon of peppercorn (optional)
- Heat the water, vinegar, and salt in a pot just to a simmer on the stove until the salt has dissolved. Kosher salt is used to prevent the jars from getting cloudy.
- While you’re waiting for the brine to heat up, put your ingredients in the jar. Start by adding the garlic and dill.
- Slice your cucumber and put the slices in the jars on top of the other ingredients.
- Remove the mixture from the heat and pour over the cucumbers. Cover cucumbers completely and leave about 1/4 inch of space at the top of the jar. Put the lid on.
- Let them cool to room temperature, and then put them in the refrigerator.
