Addictive Dill Pickles
Get ready to experience the irresistible crunch and tang of homemade Addictive Dill Pickles—a recipe that transforms simple ingredients into a bold and flavorful snack. This quick and easy pickle recipe features pickling cucumbers infused with fresh dill, smashed garlic cloves, and a perfectly spiced brine made from white vinegar, kosher salt, sugar, mustard seeds, and black peppercorns. Optional red chili flakes add just the right hint of heat for spice lovers. Ready in under 30 minutes of preparation and requiring only 24-48 hours to develop its vibrant flavor, these dill pickles are perfect as a chilled snack, a zesty side dish, or the ultimate addition to sandwiches and burgers. Impressively easy to make and bursting with tangy goodness, these homemade pickles are guaranteed to become your newest obsession.
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Recipe Information
Ingredients
- 8 cups Pickling cucumbers
- 8 pieces Fresh dill sprigs
- 6 pieces Garlic cloves, peeled and smashed
- 4 cups Water
- 4 cups White vinegar
- 0.25 cup Kosher salt
- 2 tablespoons Granulated sugar
- 2 teaspoons Mustard seeds
- 1 teaspoon Black peppercorns
- 0.5 teaspoon Red chili flakes (optional)
- 2 pieces Bay leaves
Instructions
Thoroughly wash the cucumbers under cold water and trim both ends. Optionally, slice them into spears or rounds, or leave them whole if small.
Sterilize 2 large (1-quart) mason jars or pickling jars by washing them with hot, soapy water and rinsing well. Set aside to dry.
Place 3 garlic cloves, 4 dill sprigs, 1 teaspoon of mustard seeds, 1/2 teaspoon of black peppercorns, and 1 bay leaf into each jar. If you like spicy pickles, add a pinch of red chili flakes to each jar.
Tightly pack the cucumbers into the jars, ensuring they are upright and leaving at least 1/2 inch of headspace at the top.
In a medium saucepan, combine the water, vinegar, salt, sugar, and any remaining mustard seeds, peppercorns, or chili flakes. Bring the mixture to a boil, stirring occasionally to dissolve the salt and sugar.
Carefully pour the hot brine into the jars, covering the cucumbers completely but leaving 1/4 inch of headspace. Tap the jars gently to release any air bubbles, and adjust the cucumbers if necessary.
Seal the jars with lids and allow them to cool to room temperature before refrigerating.
Let the pickles sit in the refrigerator for at least 24 hours to develop their flavor. For the best taste, wait 48 hours before enjoying.
Store in the refrigerator for up to 4 weeks. Serve chilled as a snack or side dish, or use them to add a bold, tangy flavor to sandwiches and burgers.
Nutrition Facts
Calories |
330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 26876 mg | 1169% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 25.8 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 889 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
