Ingredients for Dilly Pickles
- 10-12 pickling cucumbers, washed and trimmed
- Pickling Salt
- White Vinegar
- 4-5 cloves garlic, smashed
- Fresh Dill
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How to Make Dilly Pickles
- Wash and sterilize jars and lids in boiling water for at least 10 minutes.
- Combine cucumbers, dill, garlic, and peppercorns in the sterilized jars, leaving about 1 inch of headspace at the top.
- In a saucepan, combine vinegar, water, salt, and sugar. Bring to a boil, stirring until salt and sugar are completely dissolved.
- Carefully pour the hot brine over the cucumbers in the jars, leaving that 1-inch headspace.
- Remove any air bubbles by gently running a non-metallic utensil down the sides of the jars.
- Wipe the rims of the jars clean, and seal with lids and rings. Tighten rings fingertip tight.
- Process jars in a boiling water bath for 10 minutes (adjust time based on altitude – consult a canning guide for specifics).
- Remove jars from the canner and let cool completely. You should hear a satisfying ‘pop’ as the jars seal. Check to make sure all jars have sealed.
- Store in a cool, dark place for at least 2-3 weeks before enjoying. The flavor will deepen over time!
Nutrition Information (Approximate per serving)
Sodium
291 g
Sugar
22g
Fat
0g
Carbs
4g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy 5 Ingredients Or Less Very Low Carbs Canning Condiments Etc Vegetables Easy Low Fat Summer Vegetarian Stove Top Dietary Gluten Free Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Free Of Something Low In Something Equipment Number Of Servings Technique Water Bath
