Description
A crunchy and tangy snack perfect for summer picnics and gatherings, these homemade pickles are easy to make and bursting with flavor.
Ingredients
Scale
- 6 – 8 small cucumbers (preferably Kirby or pickling cucumbers)
- 4 cloves garlic, peeled and smashed
- 2 teaspoons dill seeds
- 2 teaspoons black peppercorns
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup distilled white vinegar
- 1 cup water
- 2 tablespoons sea salt
- 1 tablespoon granulated sugar
- 1 bunch fresh dill sprigs
- 1 quart-sized glass jar with a tight-fitting lid
Instructions
- Wash the cucumbers thoroughly under cold water. Slice off the ends and cut them into spears or rounds.
- In a clean glass jar, layer in the smashed garlic cloves, dill seeds, black peppercorns, and optional red pepper flakes.
- Pack the cucumber slices into the jar, layering them with fresh dill sprigs.
- In a saucepan, mix together the vinegar, water, sea salt, and sugar. Heat until the salt and sugar dissolve completely.
- Cool the brine and pour it over the cucumbers, ensuring all slices are submerged.
- Seal the jar tightly and refrigerate for at least 24 hours before enjoying.
Notes
These pickles last up to three months when stored properly in the refrigerator. Feel free to customize with different spices.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: Refrigerator pickling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 10
- Sugar: 0g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg