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nchy Dill Pickle Recipe

Crunchy Dill Pickle Recipe for Bold, Homemade Summer Flavor

Try this Crunchy Dill Pickle Recipe for a bold, homemade summer flavor with a satisfying crunch that outshines store-bought options.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 24 minutes
Total Time 1 hour 14 minutes
Servings: 4 jars
Course: Appetizers
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brine Ingredients
  • 2 cups White Distilled Vinegar Can substitute with apple cider vinegar
  • ¼ cup Pickling Salt Do not use regular salt
  • ¼ cup Granulated Sugar
Pickle Ingredients
  • 4 cups Cucumbers Pickling-sized like Persian or Kirby
  • 1 clove Garlic Per jar
  • 1 teaspoon Dill Seed
  • ½ teaspoon Mustard Seeds
  • few pieces Black Peppercorns Adjust quantity to taste
Optional Add-Ins
  • to taste Crushed Red Pepper For a spicy kick
  • to taste Fresh Dill Weed Substitute for dill seeds if desired

Equipment

  • Canning pot
  • Sterilized Jars

Method
 

Preparation Steps
  1. Sterilize jars and lids by placing them in boiling water for 5 to 10 minutes. Keep warm.
  2. Wash cucumbers, trim ends, slice them into desired shapes, and let dry.
  3. Distribute garlic, dill seed, mustard seeds, and black peppercorns into jars. Pack cucumbers tightly.
  4. In a pot, combine water, vinegar, pickling salt, and sugar. Heat until salt and sugar dissolve, then boil.
  5. Pour brine over cucumbers, leaving ½ inch headspace. Wipe rims and screw lids lightly.
  6. Process jars in boiling water for 10 minutes for pint jars or 20 minutes for quart jars.
  7. Cool jars at room temperature for 12 to 24 hours. Check seals after cooling.

Nutrition

Serving: 1jarCalories: 50kcalCarbohydrates: 10gProtein: 1gSodium: 500mgPotassium: 150mgFiber: 1gSugar: 2gVitamin C: 1mg

Notes

For best flavor, let the pickles marinate for at least 3 weeks before eating.

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