Dill Pickles
×Category: Sides Ingredients | Type: Vegetables | Servings: 16 | By: Chef Cliff
Homemade refrigerator dill pickles that are crisp, tangy, and refreshing.
Ingredients
- Persian Cucumbers Or 8 To 10 Pickling Cucumbers (Or More): 12
- Garlic Cloves (halved): 4
- Mustard Seeds: 2 TSP
- Peppercorns: 2 TSP
- Fresh Dill Sprigs (a few per jar)
- Water: 2 Cup
- Distilled White Vinegar: 2 Cup
- Cane Sugar: 1/4 Cup
- Sea Salt: 2 TBSP
Instructions
- To make dill pickle spears, slice the cucumbers lengthwise into quarters.
- To make dill pickle chips, thinly slice them horizontally.
- Divide the cucumbers among 4 (8-ounce) or 2 (16-ounce) jars.
- Divide the garlic, mustard seeds, peppercorns, and dill sprigs among each jar.
- Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat.
- Stir until the sugar and salt dissolve, about 1 minute.
- Let cool slightly and pour over the cucumbers.
- Set aside to cool to room temperature, then store the pickles in the fridge.
- Note: Pickle spears will be lightly pickled in 2 days, but their best flavor will start to develop around day 5 or 6. Pickle chips will be lightly pickled in 1 day, and will become more flavorful every day after that. Store in the fridge for several weeks.
- Note: Pictured are these Weck jars.
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