how to make 🥒🫙 Homemade PICKLES

Ingredients

• 4 medium Cucumbers (washed and cut into spears or chips)
• 1 cup White Distilled Vinegar (5% acidity)
• 1 cup Water (filtered)
• 2 tablespoons Granulated Sugar (optional sweetener)
• 1 tablespoon Kosher Salt (non‑iodized)
• 2 cloves Garlic Cloves (peeled and smashed)
• 1 teaspoon Black Peppercorns (whole)
• 1 teaspoon Mustard Seeds (whole)
• 2 sprigs Fresh Dill (optional, adds classic flavor)

Instructions

1. Prepare Cucumbers

   Wash the cucumbers thoroughly, trim the ends, and cut them into spears or chips about ¼‑inch thick.

   Time: PT5M

2. Make the Brine

   In a saucepan combine water, vinegar, sugar, and salt. Stir and bring to a gentle boil, stirring until the sugar and salt dissolve completely.

   Time: PT10M

   Temperature: 212°F

3. Pack the Jar

   Place the garlic cloves, peppercorns, mustard seeds, and dill sprigs at the bottom of the clean jar. Tightly pack the cucumber spears on top, leaving about ½ inch of headspace.

   Time: PT5M

4. Add the Hot Brine

   Using a funnel, carefully pour the hot brine over the cucumbers until the jar is filled to the ½‑inch headspace. Tap the jar gently to release air bubbles and wipe the rim clean.

   Time: PT5M

   Temperature: 190°F

5. Cool and Refrigerate

   Let the jar sit at room temperature until the brine cools (about 5‑10 minutes), then seal the lid and place the jar in the refrigerator.

   Time: PT5M

Nutrition Facts

Calories

15

Protein

0.5 g

Carbohydrates

3 g

Fat

0 g

Fiber

1 g