Easy Dill Pickles
This easy dill pickle recipe is a great way to use up excess cucumbers in your house. Easy to make in under 15 minutes.
Ingredients
- 3-4 medium cucumbers
- 2 cloves garlic (peeled and crushed)
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 4 sprigs fresh dill
- 2 cups white vinegar
- 2 cups water
- ΒΌ cup sugar
- 2 tablespoons salt
Instructions
- Start by slicing the cucumbers. If you want pickle spears, cut the cucumbers lengthwise (about 4 slices per pickle). For pickle chips, slice them into rounds.
- Divide the cucumbers evenly between four 16-ounce jars or two 1-quart jars. Divide the garlic, mustard seeds, black peppercorns, and dill between each jar.
- Combine the water, vinegar, sugar, and salt in a saucepan over medium heat. Stir until the sugar and salt dissolve. Remove from heat and let the brine cool for about 10 minutes. Pour the brine over the cucumbers, making sure they're fully submerged. Let the jars cool to room temperature, then cover them and store them in the refrigerator for several weeks. The cucumbers should be ready to eat after the first day.