155
102.9296875
Kirby cucumbers, the pickling ones, are in full season so I thought I'd try my hand at homemade pickles. They are twice 'dill-ed' with both dill seed and fresh dill, and packed with a mild vinegar-garlic-pepper brine. Perfect for snacking out of the jar or sliced on your favorite sandwich. These take a week in the fridge, but if you want faster pickles, slice them before they go in the jar. I found that the fridge was far superior to processing the jars in a hot bath. The pickles were brighter and crisper.
156
156
156
103.59375
156
103.59375

Dill Pickles

June 23, 2013

30 min or less active, 30 min or less total, appetizer, condiment, gluten-free, misc, side, summer, vegan

Kirby cucumbers, the pickling ones, are in full season so I thought I'd try my hand at homemade pickles. They are twice 'dill-ed' with both dill seed and fresh dill, and packed with a mild vinegar-garlic-pepper brine. Perfect for snacking out of the jar or sliced on your favorite sandwich. These take a week in the fridge, but if you want faster pickles, slice them before they go in the jar. I found that the fridge was far superior to processing the jars in a hot bath. The pickles were brighter and crisper.

Information

Servings: 1 pickle (makes about 30 whole pickles)
Time: About 15 minutes active; 30 minutes total (plus one week to brine)
Price: About $10.00 total; $0.33 per pickle
Nutrition (per serving):
Calories: 10.3
Protein: 0.42g
Fat: 0g
Saturated fat: 0g
Carbohydrates: 2.6g
Fiber: 0.46
Sodium: 466.4mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 2 cups white vinegar
  • 2 Tbsp pickling salt (or another salt with no additives)
  • 2 Tbsp dill seed
  • 1 Tbsp peppercorns
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • 3 lb Kirby pickles
  • 6 garlic cloves, smashed
  • 6 fresh dill sprigs
  • 1 Tbsp dried hot peppers
  • 3 quart size canning jars

Preparation

  1. In a large pot, heat 2 cups water with vinegar, salt, dill seed, peppercorns, mustard seeds and fennel seeds over medium heat. Bring to a boil for 5 minutes then remove from the heat.
  2. Meanwhile in each clean jar, place 8-10 cucumbers, 2 garlic cloves, 2 dill sprigs and 1 tsp dried hot peppers. Pour brine over top leaving 1". Refrigerate at least one week before serving.

One thought on “Dill Pickles

Leave a Reply

Your email address will not be published. Required fields are marked *