Go Back
–+ servings
Crunchy Dill Pickle Recipe

Crunchy Dill Pickle Recipe: Your New Summer Staple

This Crunchy Dill Pickle Recipe captures summer in a jar, providing a delicious and versatile addition to any meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 24 minutes
Total Time 1 hour 24 minutes
Servings: 8 jars
Course: Appetizers
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickles
  • 8-10 pickling size cucumbers Cucumbers Opt for Persian or Kirby for best texture.
  • 7-14 cloves Garlic 1 per jar for enhanced flavor.
For the Brine
  • 5 cups Water Base for flavorful brine.
  • 3.5 cups White Distilled Vinegar Essential for preservation.
  • 4 tablespoons Pickling Salt Do not use regular salt.
  • 2 tablespoons Sugar Balances the acidity.
For the Spice Mix
  • 5 teaspoons Dill Seed Signature flavor for dill pickles.
  • 4 teaspoons Mustard Seeds Adds tanginess.
  • 32 pieces Black Peppercorns Infuses mild spice.

Equipment

  • large pot
  • Sterilized Jars
  • jar tongs

Method
 

Preparation Steps
  1. Sterilize jars and lids by boiling them in water for 5–10 minutes.
  2. Wash cucumbers under cool water, trim ends, and cut as preferred.
  3. Fill each jar with garlic, dill seeds, mustard seeds, black peppercorns, and then tightly pack cucumbers.
  4. Combine water, vinegar, salt, and sugar in a pot and bring to a boil, stirring until dissolved.
  5. Pour the hot brine into each jar, leaving 1/2 inch of headspace.
  6. Process jars in boiling water for 10-20 minutes depending on size.
  7. Cool the jars on a towel for 12–24 hours, checking seals after cooling.

Nutrition

Serving: 1jarCalories: 50kcalCarbohydrates: 12gProtein: 1gSodium: 1200mgPotassium: 120mgFiber: 1gSugar: 2gVitamin C: 2mgCalcium: 2mgIron: 2mg

Notes

For best flavor, allow pickles to sit for at least 2 weeks before tasting. Ensure jars are tightly sealed after opening to maintain crispness.

Tried this recipe?

Let us know how it was!