24 Hour Garlic & Dill Pickles #

Ingredients

• 3 pieces Cucumber (medium size, firm, sliced into 1/4‑inch rounds)
• 2 cloves Garlic (peeled and lightly smashed)
• 1 teaspoon Black Peppercorns (whole, divided equally between jars)
• 1 teaspoon Mustard Seeds (whole, divided equally between jars)
• 1 teaspoon Dried Dill (or 1½ teaspoons fresh dill, divided equally)
• 1 cup Water (filtered or tap)
• 1 cup White Distilled Vinegar (5% acidity)
• 2 tablespoons Granulated Sugar (helps balance acidity)
• 1 teaspoon Kosher Salt (or ½ tsp if using fine table salt)

Instructions

1. Slice and Pack Cucumbers

   Trim the ends off the cucumbers, slice them into 1/4‑inch rounds, and divide the slices evenly between the two pint jars, pressing down gently so they pack tightly.

   Time: PT5M

2. Add Aromatics and Spices

   Place one smashed garlic clove, ½ tsp black peppercorns, ½ tsp mustard seeds, and ½ tsp dried dill into each jar, distributing them evenly over the cucumber slices.

   Time: PT2M

3. Prepare the Brine

   In a saucepan combine 1 cup water, 1 cup white distilled vinegar, 2 tbsp sugar, and 1 tsp kosher salt. Bring to a boil, stirring until sugar and salt dissolve completely.

   Time: PT5M

   Temperature: 100°C

4. Pour Hot Brine Over Cucumbers

   Carefully pour the hot brine over the cucumber slices in each jar, filling each jar to the top so the cucumbers are completely submerged.

   Time: PT2M

5. Seal and Shake

   Place the lids on the jars, tighten just until snug, and give each jar a gentle shake to distribute the spices throughout the brine.

   Time: PT1M

6. Refrigerate

   Allow the jars to cool to room temperature, then transfer them to the refrigerator. Let the pickles sit for at least 24 hours before serving; the longer they sit, the more pronounced the flavor.

   Time: PT0M

Nutrition Facts

Calories

15

Protein

0.5g

Carbohydrates

4g

Fat

0g

Fiber

0.5g