Sweet and Crunchy Deli Style Pickles
Transform your snacking game with these irresistible Sweet and Crunchy Deli Style Pickles! Perfectly balanced with a tangy-sweet brine made from white vinegar, sugar, and a hint of kosher salt, these homemade pickles are infused with bold flavors from garlic, dill, mustard seeds, and a touch of spice from crushed red pepper flakes. With just 20 minutes of prep time, you can create crisp cucumber spears or rounds that soak up all the deliciousness in just a few days. Whether you're topping burgers, adding zing to charcuterie boards, or enjoying them straight from the jar, these pickles are a must-try. Easy to make, refrigerator-friendly, and bursting with flavor, this recipe is your ticket to deli perfection at home!
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Recipe Information
Ingredients
- 6 medium Pickling cucumbers
- 1.5 cups White vinegar
- 1 cup Water
- 1.25 cups White granulated sugar
- 1 tablespoon Kosher salt
- 4 large Garlic cloves
- 6 small Dill sprigs
- 2 teaspoons Mustard seeds
- 1 teaspoon Whole black peppercorns
- 0.5 teaspoon Crushed red pepper flakes
Instructions
Wash and dry the pickling cucumbers. Slice them into spears or rounds, depending on your preference.
Peel the garlic cloves and lightly crush them with the flat side of a knife.
In a medium-sized saucepan, combine white vinegar, water, sugar, and kosher salt. Set the saucepan over medium-high heat and stir occasionally until the sugar and salt dissolve completely. Do not allow the mixture to boil.
Remove the saucepan from the heat and let the brine cool slightly while you prepare the jars.
In sterilized mason jars or glass containers, evenly distribute the garlic cloves, dill sprigs, mustard seeds, black peppercorns, and crushed red pepper flakes.
Pack the cucumber slices tightly into the jars, leaving about 1/2 inch of space at the top.
Carefully pour the warm brine over the cucumbers in the jars, ensuring the cucumbers are fully submerged. Leave at least 1/4 inch of space between the brine and the rim of the jar.
Seal the jars tightly with lids and let them cool to room temperature. Once cooled, refrigerate the jars for at least 24 hours to allow the flavors to meld. For the best flavor, let the pickles sit for 3–5 days before eating.
Store the pickles in the refrigerator and enjoy them within 4 weeks.
Nutrition Facts
Calories |
1239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.8 g | 5% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1810 mg | 79% | |
| Total Carbohydrate | 282.9 g | 103% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 260.1 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1372 mg | 29% | |
*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.
