Dill pickles!

Ingredients

• 4 pieces Cucumber (washed, trimmed ends, cut into spears or rounds)
• 3 sprigs Fresh Dill (fresh, stems removed)
• 4 cloves Garlic Clove (peeled and roughly crushed)
• 1 inch Fresh Ginger (peeled and thinly sliced)
• 1 tsp Black Peppercorns (whole)
• 1 tsp Mustard Seeds (optional, adds subtle bite)
• 1 tsp Granulated Sugar (balances acidity)
• 1 cup White Wine Vinegar (unflavored)
• 2 cup Water (filtered)
• 0.5 tsp Red Chili Flakes (adjust heat to taste)

Instructions

1. Prepare Cucumbers

   Wash the cucumbers, trim the ends, and cut them into spears or rounds about 1‑2 inches long. Pack them tightly into the clean glass jar, leaving about ½‑inch headspace.

   Time: PT5M

2. Add Aromatics

   Add the dill sprigs, crushed garlic cloves, sliced ginger, peppercorns, mustard seeds, sugar, and chili flakes on top of the cucumbers.

   Time: PT5M

3. Make the Brine

   In a saucepan combine 2 cups water, 1 cup white‑wine vinegar, and the chili flakes. Bring to a boil, stirring until the sugar dissolves.

   Time: PT5M

   Temperature: boiling

4. Combine Brine and Cucumbers

   Carefully pour the hot brine over the packed cucumbers, making sure they are completely submerged. Use a spoon to press down if needed.

   Time: PT2M

5. Cool to Room Temperature

   Let the jar sit uncovered for about 15 minutes, or until the brine reaches room temperature. You can give the jar a gentle shake to speed cooling.

   Time: PT15M

6. Seal and Refrigerate

   Close the jar with its lid, give it a good shake, and place it in the refrigerator. Allow the pickles to sit for at least 8 hours, preferably overnight, before serving.

   Time: PT0M

Nutrition Facts

Calories

15

Protein

0g

Carbohydrates

3g

Fat

0g

Fiber

0.5g