Description
A simple and flavorful recipe for homemade crunchy dill pickles that can be enjoyed in just 48 hours.
Ingredients
Scale
- 1 kg small to medium-sized cucumbers
- 500 ml water
- 250 ml white vinegar
- 60 g pickling salt or kosher salt
- 15 g sugar
- Bunch of fresh dill
- 4 smashed garlic cloves
- 1 tablespoon mustard seeds
- 1 teaspoon black peppercorns
- Optional: red pepper flakes, coriander seeds, lemon juice
Instructions
- Wash the cucumbers thoroughly under cold water and trim the ends. Cut them into spears or slices.
- In a medium saucepan, combine water, white vinegar, salt, and sugar. Heat over medium heat until dissolved, then let cool to room temperature.
- Pack clean, sterilized jars with smashed garlic, fresh dill, mustard seeds, and black peppercorns. Tightly pack the cucumbers into the jars.
- Pour the cooled brine over the cucumbers, ensuring they are fully submerged.
- Seal the jars tightly and refrigerate. Let the pickles sit for at least 48 hours before tasting.
Notes
- Choose fresh, firm cucumbers for the best crunch.
- Adjust spice levels according to your taste.
- Store pickles in the refrigerator for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Refrigerator pickling
- Cuisine: American
Nutrition
- Serving Size: 1 pickle
- Calories: 5
- Sugar: 0.5 g
- Sodium: 200 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Keywords: dill pickles, homemade pickles, crunchy pickles, refrigerator pickles