Dill Pickles

Name: Dill Pickles
Total time: 24 h 11 min
Ingredients: 12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers; 4 garlic cloves, halved; 2 teaspoons mustard seeds; 2 teaspoons peppercorns; Fresh dill sprigs, a few per jar; 2 cups water; 2 cups distilled white vinegar; ¼ cup cane sugar; 2 tablespoons sea salt

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Total: 1451

Servings: 16

Ingredients

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Instructions

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Step 1

To make dill pickle spears, slice the cucumbers lengthwise into quarters. To make dill pickle chips, thinly slice them horizontally.

Step 2

Divide the cucumbers among 4 (8-ounce) or 2 (16-ounce) jars. Divide the garlic, mustard seeds, peppercorns, and dill sprigs among each jar.

Step 3

Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and pour over the cucumbers. Set aside to cool to room temperature, then store the pickles in the fridge.

Step 4

Pickle spears will be lightly pickled in 2 days, but their best flavor will start to develop around day 5 or 6. Pickle chips will be lightly pickled in 1 day, and will become more flavorful every day after that. Store in the fridge for several weeks.