Easy to prepare, crunchy and delightfully sour– those are the features that make Dill Pickles become very popular in every meal. They are often served as a snack or with salads, meat, fish, sandwiches, and hamburgers. There is no need for buying them at the store anymore. Now you can prepare them yourself with this detail but simple recipe.
Food Type: Snack, Appetizer, Side Dish
Preparation Time: 12 minutes
Cook Time: 6 minutes
Total Time: 18 minutes
- 9 small pickling cucumbers (About 1.2 kilograms)
- 1 big bunch of dill
- 3 big cloves garlic, peeled and crushed
- 1 cup of cider vinegar
- 3 tablespoons of kosher salt
- 2 cup of water
- 2 tablespoons of sugar
- 1 teaspoon of red pepper flakes (optional)
- 2 wide-mouth pint jars with lids
- Cutting board
- Kitchen knife
Step 1– Sanitize the jars
In order to store your pickles for a long time, the jars must be sanitized. Prepare a large pot of boiling water, tip the jars upside down in it to sterilize, even the lids. You can also use dishwasher to clean the jars. After that, rinse them, fill with hot water, and put aside for later use.
Step 2– Prepare the cucumbers
Wash carefully and pat dry the cucumbers. Cut away the 2 ends of the cucumber to get rid of enzymes, which will cause the pickles to be limp. When finished, slice them into ¼ inch slices or spears. Leave them aside for later use.
Step 3- Mix the spices
Equally place a layer of dill at the bottom of each jar and add 2-3 cloves of garlic. Put ¼ teaspoon of red pepper flakes in each jar if you want some spicy flavor.
Step 4- Fill the jars
Tightly pack the cucumber spears into each jar. Trim the top of they stand out of the top of the jar. Load them as many as you can but be careful not to smash them. Place a few tiny heads of dill and some more garlic cloves at the top if you want.
Step 5- Make the brine
Combine cider salt, sugar, water, and vinegar in a medium saucepan. Boil it over medium high heat. Whisk the liquid until the sugar and salt are dissolved. Put it away from heat source and let it cool down to room temperature.
Step 6- Add the brine
Pour the brine into the cucumber jars until the liquid reaches the point of ½ inch from the top. Note that not all the brine may be used and remember to gently tap the jars a few time to get rid of all air bubbles in the liquid. Fill more pickling brine if desired.
Step 7- Seal the jar
Place an airtight lid in each jar and hand-tighten it to seal the jar. You can add some bands around the lid to make it even tighter.
Step 8- Prepare for longer storage
Take a big pot of water and boil it. When the water reaches the boiling temperature, place the jars in it for ONLY 6 minutes and take them out right away. Ensure that the lids pop down (concave). If the jars have cooled down but the lids are not popped, heat the lids, put on the jars, and take them back to boil again.
Step 9- Refrigerate the jars
Allow the jars to cool down to room temperature. If you already did the step 8, you can store the jars anywhere safe about a week to let the pickling process work, then enjoy your delicious dill cucumbers. If the jars are unprocessed through step 8, put them into the freezer and wait at least 3 days for the pickles to improve their flavor. Finally, eat them.
- Long-storage- processed pickles can be keep for at least a year (if not opened), and several weeks in the fridge (if opened). Chilled pickles can be keep for several weeks.
- After a few days of storage, garlic may become green or blue in the jar. That is a normal condition due to the acid on the natural pigments in the garlic.