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The sweetness and crisp texture of Dill Pickle Recipe makes them a popular snack and ingredient for generations. Whether served alongside sandwiches and burgers or enjoyed as a snack, dill pickles complement countless dishes. Their popularity crosses cultures, making them common in kitchens worldwide.
Making your own pickles gives you control over the ingredients and keeps them fresh. You can adjust the flavor to your liking, add extra spices, and avoid the preservatives found in store-bought options. You only need a few ingredients and steps to create delicious, crunchy pickles at home.
Homemade Dill Pickle Recipe: A Tangy and Crisp Delight
Ingredients for Dill Pickle Recipe
2 pounds cucumbers (pickled cucumbers preferred) – Crisp and ideal for pickling.
4-6 fresh dill sprigs (or 2 tsp dill seeds) – Adds classic dill flavor.
3-4 garlic cloves – For a savory, balanced taste.
2 cups vinegar (white or apple cider) – Essential for the sour sauce.
2 cups water – Dilute the vinegar for the perfect solution.
2 tbsp salt (pickling salt) – Preserve and season the pickles.
Optional Ingredients
Red pepper flakes – For a spicy kick.
Mustard seeds – Adds earthy flavor.
Black peppercorns – For a subtle peppery bite
Step-by-Step Guide to Making Dill Pickle Recipe
Step 1: Prepare the cucumbers.
Wash the cucumbers thoroughly in cold water to remove dirt. You can slice them into spears or rounds or leave them whole, depending on your preference. For crisper pickles, use smaller cucumbers like pickled cucumbers.
Step 2: Create the salt water.
In a saucepan, combine vinegar, water, and salt. Bring the mixture to a boil, stirring until the salt dissolves. For flavor, add mustard seeds, red pepper flakes, or bay leaves. Let the saltwater cool before pouring.
Step 3: Packing the jars
Pack the cucumbers into clean jars, layering them with fresh dill sprigs and garlic cloves. Leave about half an inch of space at the top of the jar to allow for expansion.
Step 4: Pour the salt water.
Carefully pour warm salt water over the cucumbers in the jars, ensuring they are fully submerged. Use a spoon to remove any air bubbles trapped in the jars. Add more salt and water if needed to cover the cucumbers completely.
Step 5: Sealing and Pickling
Seal the jars tightly with lids. Let the jars cool in the refrigerator for pickles before placing them in the fridge. They’ll be ready to eat in 24 hours, but waiting a few days will enhance the flavor. For long-term storage, use a water-bath canning method to seal the jars and store them in a cool, dark place. Allow at least one week for the pickles to develop full flavor.
Nutritional Information for Homemade Dill Pickles:
Calories: 5 kcal
Fat: 0g
Sodium: 300-400mg (depending on the salt concentration)
Carbohydrates: 1g
Sugars: 0g
Fiber: 0g
Protein: 0g
Vitamin A: 2% of Daily Value (DV)
Vitamin C: 3% of Daily Value (DV)
Calcium: 0% of Daily Value (DV)
Iron: 0% of Daily Value (DV)
