ingredients
  • pickling cucumbers 8 to 10
  • garlic cloves, crushed 4
  • Water 2 cups
  • Vinegar 2 cups
  • Sugar 1/4 cup • 470 kcal
  • Sea salt 2 tbsp
  • mustard seeds 2 tsp
  • peppercorns 2 tsp
  • several sprigs of dill
Calories refers to 100 gr of product

Crunchy, sour, and satisfyingly savory, homemade dill pickles are easy to prepare and so much tastier than anything you'll pick up in-store. Homemade pickles are a must for burgers or fried chicken sandwiches, but they make great snacks as they're low in calories but packed with flavor. These tasty pickles get their flavor from a tangy brine which is made from equal parts vinegar and water, with a little salt and sugar and a blend of herbs and spices. You can endlessly customize the spices you use to flavor your brine – whip up different batches of homemade pickles using a variety of spices to create a uniquely tasty snack.

Tips for Making Dill Pickles at Home

– There are a variety of different kinds of vinegar you can use for your homemade dill pickles. Cider and white wine vinegar give incredible flavor, but you can't go wrong with classic white distilled vinegar.

– You can use either 4 8-ounce jars or 2 16-ounce jars to make your pickles.

– Pack the cucumbers tightly in the jars.

– To make pickle chips, cut them horizontally. They make perfect toppings for sandwiches.

– Dill pickles will last in the fridge for 5 to 6 weeks.

How to Make Homemade Dill Pickles

1. Cut the cucumbers in half lengthwise, then cut again to form spears.

2. Place the cucumbers in each jar. Divide the garlic, mustard seeds, peppercorns, and fresh dill evenly amongst the jars.

3. In a saucepan, heat water, vinegar of choice, sugar, and salt over medium heat, stirring occasionally. Once the sugar dissolves into the liquid, remove it from the heat and allow it to cool slightly.

4. Pour the cooled brine into the jars, making sure to cover the cucumbers completely. Let them cool down to room temperature, then secure the lids and place the jars in the fridge.

5. Leave the pickles in the fridge for 2 to 5 days, depending on desired strength of flavor.

Notes

– Use pickling cucumbers or Persian cucumbers for this recipe for perfectly crunchy pickles. Other small, thin-skinned varieties will work, too. When you're selecting cucumbers for pickling, make sure you pick ones that are firm to touch.

– While dill is a staple in many pickling recipes, you can swap it for other fragrant herbs and spices like turmeric, coriander seeds, fennel, cinnamon, allspice – virtually anything you might have in your spice cupboard. Play around with the ratio of spices to discover what pleases your palate most.

– Homemade dill pickles are ideal to enjoy on sandwiches, burgers, fried chicken, or even as a cocktail garnish in a Bloody Mary.