Ingredients for No Vinegar Dill Pickles
- Kosher Salt
- Pickling Spices
- Garlic
- Pickling Cucumber
- Dill Seed
- Water
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How to Make No Vinegar Dill Pickles
- Wash and scrub the pickling cucumbers vigorously with a soft brush under cold running water. Remove all dirt, grit, and blossom ends.
- Pack the scrubbed cucumbers tightly into a clean quart jar.
- In a separate bowl, combine water and canning salt, stirring until salt dissolves completely.
- Add dill seeds, fresh dill, garlic, peppercorns, and bay leaves to the jar.
- Carefully pour the salt brine over the cucumbers, ensuring they are completely submerged. Leave about 1/2 inch of headspace at the top of the jar.
- If needed, add more brine to ensure cucumbers remain submerged.
- Seal the jar tightly with a lid.
- Place the jar in the refrigerator. Allow at least 24 hours for the pickles to ferment and develop their flavor, though they will continue to improve for several days. Longer fermentation will lead to a more sour and tangy taste.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
1g
Fat
0g
Carbs
0g
