Clean recipe · corriecooks.com
Dill Pickles
That first cold, crunchy bite is exactly why homemade pickles are worth the wait. These garlicky dill pickles turn beautifully tangy after two days in the fridge.
Original recipe: corriecooks.com
- Yield:
- 4 servings
- Prep:
- 20 min
- Cook:
- 5 min
- Total:
- 25 min
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Ingredients
- 2 pounds small cucumbers (washed and dried)
- 4 cups water
- 2 cups white vinegar
- 2 tablespoons pickling salt
- 4 cloves garlic (peeled and smashed)
- 4 teaspoons dill seeds or 4 heads fresh dill
- 1 teaspoon black peppercorns (optional)
- 4 clean mason jars with lids
Instructions
- Cut cucumbers into spears or slices, depending on your preference.
- In a large pot, bring water, vinegar, and pickling salt to a boil, stirring until the salt dissolves.
- Place garlic, dill, and optional peppercorns into each jar.
- Pack cucumber slices tightly into the jars.
- Pour the hot brine over the cucumbers, leaving about a 1/2 inch of space at the top.
- Seal the jars tightly with lids.
- Let the jars cool to room temperature, then refrigerate for at least 48 hours before consuming. Pickles will keep for up to 2 months in the fridge.