Zutaten für Easy Dill Pickles
- 2 cups water
- 2 cups white vinegar
- 1/2 cup pickling salt
- 1 pound pickling cucumbers
- 1/4 cup dill seeds per jar
- 4 cloves garlic
- 1/4 cup sliced red peppers per jar
- 1/4 cup sugar
- 1 teaspoon mustard seeds per jar (optional)
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Zubereitung von Easy Dill Pickles
- Wash and sterilize your jars and lids. This is crucial for preventing spoilage.
- Combine 2 cups white vinegar, 2 cups water, 1/2 cup pickling salt, 1/4 cup sugar, and 4 cloves of garlic in a saucepan.
- Bring the brine to a boil, stirring until the salt and sugar are completely dissolved. Remove from heat and let cool completely.
- While the brine cools, prepare the cucumbers. Wash 1 pound of pickling cucumbers thoroughly and trim the ends.
- Pack the cucumbers tightly but not overcrowded into your sterilized jars, leaving about 1/2 inch of headspace at the top.
- Add 1/4 cup dill seeds, 1/4 cup sliced red peppers, and 1 teaspoon of mustard seeds (optional) to each jar.
- Carefully pour the cooled brine over the cucumbers, ensuring all are submerged and leaving that 1/2 inch headspace.
- Remove any air bubbles by gently tapping the jars on the counter. Wipe the jar rims clean.
- Seal the jars tightly with lids.
- Process in a boiling water bath for 15 minutes (adjust processing time depending on your altitude).
- Remove from the canner and let cool completely. You should hear a satisfying ‘pop’ sound as the jars seal.
- Let the pickles sit at room temperature for at least 24 hours to allow the flavors to meld. For best taste, wait a week or two before enjoying your homemade pickles.
- Store in a cool, dark place and enjoy!
Nutrition Information (Approximate per serving)
Sodium
525 g
Sugar
44g
Fat
1g
Carbs
8g
