Homemade Dill Pickles
Crisp, tangy pickles with fresh dill, garlic, and a hint of spice. Easy to make and ready in just a few days.
- Total time
- 45 min
- Servings
- 4
- Calories
- 25
- Protein
- 1g
Ingredients
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Open the appInstructions
Step 1
Wash the 4 cucumbers and slice into spears or rounds. Peel the 4 garlic cloves and lightly crush them with the flat side of a knife.
Step 2
In a small saucepan, combine 2 cups water, 1 cup white vinegar, and 1 tablespoon salt. Bring to a boil over high heat, stirring until the salt dissolves, about 3 minutes.
Step 3
Pack the cucumber spears into a clean 1-quart jar along with the garlic, 0.5 cup fresh dill, 1 teaspoon black peppercorns, and 1 teaspoon mustard seeds.
Step 4
Pour the hot brine over the cucumbers, making sure they are fully submerged. Let the jar cool to room temperature, about 30 minutes.
Step 5
Seal the jar and refrigerate for at least 48 hours before eating. The pickles will keep for up to 2 weeks in the fridge.
Tools you’ll need
- 1-quart jar with lid
- small saucepan
- knife and cutting board
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