Dill Pickle Recipe
Learn how to make dill pickles right from your kitchen in under 90 minutes that are more delicious than store-bought.
- 12 pickling cucumbers
- 8 sprigs fresh dill
- 3 cups water
- 1 cup white vinegar
- 12 finely minced cloves of garlic
- ½ teaspoon crushed red pepper flakes
- ¼ cup sea salt
Slice your pickles to your desired slice and pack them into 4 16-ounce sterilized mason jars.
Place 2 sprigs of fresh dill into each jar alongside the cucumbers. Set aside.
In a large pot add the water, vinegar, garlic, red pepper flakes and salt and bring to a boil or until the salt is dissolved.
Evenly pour the brine liquid overtop of the cucumbers in the jar until they are completely covered.
Cool to room temperature, add a lid, label and date and store in the refrigerator for 4-6 weeks.
- How to Store: Keep the lid on the jar and store in the refrigerator under 40° for 4-6 weeks.
- How to Freeze: Pickles do not freeze well so we advise against it.
- How to Seal: Once the brine has been poured over the top of the cucumbers you will immediately screw on the lid and place it into a pot of boiling water with a rack in it and boil for 10 minutes.
- Simply cool it too room temperature and keep for up to 1 year. You will know it has sealed correctly if the lid on the jar will not move at all when pressing in the center of it.
- If you can’t find any pickling cucumber varieties you can simply slice a regular or hothouse cucumber into spears or chips.
Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 119mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg