Description
Learn how to make delicious homemade dill pickles that are perfect for snacking or adding to your favorite sandwiches. This easy recipe yields crunchy pickles with a flavorful blend of dill, garlic, and spices.
Ingredients
Scale
Cucumbers:
- 1 1/2 to 2 pounds small cucumbers (like Kirby)
Brine:
- 3 cloves garlic
- 1/2 tablespoon coriander seeds
- 1 tablespoon whole peppercorns
- 1 tablespoon kosher salt
- 1/2 tablespoon sugar
- 2/3 cup white vinegar
- 1 1/3 cup water
Additional:
- 1 large handful fresh dill (or 2 teaspoons dill seeds)
Instructions
- Prepare Jars: Wash mason jars and lids.
- Prepare Cucumbers: Quarter cucumbers lengthwise and cut garlic cloves in half.
- Make Brine: Combine coriander seeds, peppercorns, sugar, salt, vinegar, and water in a saucepan. Heat until dissolved.
- Fill Jars: Pack cucumbers, garlic, and dill into jars.
- Add Brine: Pour brine over cucumbers, remove air bubbles, and top with water if needed.
- Seal Jars: Wipe rims, seal with lids, and tighten rings.
- For Refrigerator Pickles: Refrigerate for 24 hours before enjoying.
- For Canned Pickles: Process jars in boiling water for 10 minutes, then cool and store.
Notes
- Adjust sugar and salt to taste preference.
- Experiment with adding spices like mustard seeds or red pepper flakes for variation.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer/Snack
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 pickle (about 50g)
- Calories: 15
- Sugar: 1g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Dill pickles, Homemade pickles, Canning pickles, Refrigerator pickles
