Equipment
- 2 pint jars or containers with tight sealing lids
Ingredients
- 1 ½ poinds Kirby cucumbers (or other pickling cucumbers)
- 4 garlic cloves (peeled and smashed)
- 2 teaspoons dill seed
- ½ teaspoon red pepper flakes (optional)
- 4 fresh dill sprigs (optional)
- 1 cup cider vinegar
- 1 cup water
- 4 teaspoons kosher salt (or pickling salt)
Instructions
- Wash and dry the cucumbers. Cut off the ends of the cucumbers. Either cut the cucumbers lengthwise, into 8 or 12 pieces (your choice), or cut them into ¼” -1/8” slices
- Evenly divide the garlic, dill seed, optional red pepper flakes and dill sprigs between the jars
- Pack the pickles tightly, without crushing them, into the jars. If the ends are too long, cut the ends off they’re within ½ -inch below the top of the jar.
- Place the vinegar, water, and salt in a small saucepan over a medium-high heat, and bring it to a hard boil. Pour this hot mixture over the pickles, filling each jar to within ½-inch of the top. There may be some extra brine, which you can discard or use for other pickles. Make sure there are no air bubbles in the jars by firmly shaking them, or tapping them on the countertop. But not so firmly that you spill any liquid
- Place the lids on the jars. Let them cool to room temperature, then refrigerate them
- While these are edible within 2-4 hours, they’re flavor improves when they can rest for 2-3 days before eating
Notes
Yield: 2 pint jars, approximately 16-24 pickle spears (depending on the size of the cucumbers)
Nutrition Facts
Dill Pickles
Serving Size
20 g
Amount per Serving
Calories
4
% Daily Value*
Fat
0.04
g
0
%
Saturated Fat
0.003
g
0
%
Polyunsaturated Fat
0.01
g
Monounsaturated Fat
0.02
g
Sodium
467
mg
20
%
Potassium
15
mg
0
%
Carbohydrates
0.5
g
0
%
Fiber
0.1
g
0
%
Sugar
0.1
g
0
%
Protein
0.1
g
0
%
Vitamin A
15
IU
0
%
Vitamin C
0.2
mg
0
%
Calcium
6
mg
1
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.