Dill Pickles One Jar at a Time
Discover the art of small-batch pickling with "Dill Pickles One Jar at a Time," a delightfully simple recipe that lets you craft crisp, tangy pickles with minimal effort. Using fresh, firm pickling cucumbers, aromatic dill sprigs, and a blend of garlic, peppercorns, and mustard seeds, this recipe packs bold flavors into a single pint-sized jar. Perfect for beginners or seasoned pickling enthusiasts, the process involves a quick homemade brine and easy refrigerator storage, eliminating the need for extensive canning equipment. Ready in just 20 minutes of active preparation (plus a few days to develop those irresistible tangy flavors), these pickles are ideal for snacking, sandwiches, or charcuterie boards. Try this small-batch approach to enjoy the freshest homemade pickles, tailored to your taste! Keywords: homemade dill pickles, small-batch pickling, refrigerator pickles, crisp pickles recipe, easy pickling techniques.
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Recipe Information
Ingredients
- 6 pieces Pickling cucumbers (small, firm)
- 2 sprigs Fresh dill sprigs
- 2 pieces Garlic cloves
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 1 tablespoon Kosher salt
- 1 cup White vinegar
- 1 cup Water
Instructions
Wash the cucumbers thoroughly and slice off the ends. Keep them whole or slice into spears or coins, depending on your preference.
Sterilize a 1-pint glass jar and its lid by washing in hot, soapy water and rinsing well. Let it air dry or dry with a clean towel.
Place the dill sprigs, garlic cloves, black peppercorns, mustard seeds, and crushed red pepper flakes (if using) at the bottom of the jar.
Pack the cucumbers tightly into the jar, leaving about 1/2 inch of space at the top.
In a small saucepan, combine the kosher salt, white vinegar, and water. Bring the mixture to a boil over medium-high heat, stirring until the salt dissolves.
Carefully pour the hot brine over the cucumbers in the jar, making sure all the cucumbers are fully submerged but leaving 1/4 inch of headspace at the top.
Tap the jar gently on the counter to release any trapped air bubbles. If needed, add more brine to ensure the cucumbers are fully covered.
Screw on the lid tightly and let the jar cool to room temperature.
Once cooled, place the jar in the refrigerator. Allow the pickles to sit for at least 24 hours before eating to develop flavor, but they’re best after 3-5 days.
Store in the refrigerator for up to 2 months.
Nutrition Facts
Calories |
73 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.7 g | 2% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1792 mg | 78% | |
| Total Carbohydrate | 14.6 g | 5% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.1 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 675 mg | 14% | |
*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.
