Homemade Dill Pickles takes 6 weeks to make

Ingredients

• as needed Pickling Cucumbers (short, fat, bumpier cucumbers; washed and trimmed)
• 2.5 cups Filtered Water (use filtered or distilled water for clear brine)
• 1.5 cups White Distilled Vinegar (provides the acidity needed for safe pickling)
• 0.25 cup Sea Salt (Pickling Salt) (non-iodized; dissolves easily)
• as needed Fresh Dill (packed sprigs for each jar)
• as needed Mustard Seeds (whole seeds for flavor)
• 2 cloves Garlic (peeled and lightly crushed)

Instructions

1. Select and Prepare Cucumbers

   Choose pickling cucumbers that are short, fat, and bumpier. Wash them thoroughly, trim the ends, and leave them whole or cut into spears as desired.

   Time: PT5M

2. Make the Brine

   Combine filtered water, white distilled vinegar, and sea salt in a saucepan. Bring to a simmer and stir until the salt dissolves, then simmer for 5 minutes.

   Time: PT10M

   Temperature: medium heat

3. Pack Jars with Flavorings

   Place fresh dill sprigs, a pinch of mustard seeds, and the two garlic cloves into each sterilized jar. Pack the cucumbers tightly on top, leaving about a quarter‑inch headspace.

   Time: PT5M

4. Add Brine and Seal Loosely

   Pour the hot brine over the cucumbers using a funnel, maintaining the quarter‑inch headspace. Place the lid on the jar but do not tighten it fully; the lid should be just finger‑tight.

   Time: PT5M

5. Process Jars by Boiling

   Place the jars in a large pot of boiling water, ensuring they are fully submerged. Boil for 15 minutes.

   Time: PT15M

   Temperature: boiling

6. Cool the Jars

   Remove the jars from the boiling water and let them sit at room temperature for 24 hours so the lids can seal fully.

   Time: PT24H

7. Cure the Pickles

   Store the sealed jars in a dark, cool pantry for 4 to 6 weeks before opening. The longer they cure, the deeper the flavor.

   Time: P4W

Nutrition Facts

Calories

15

Protein

0g

Carbohydrates

3g

Fat

0g

Fiber

1g