Dill Pickles – a delicious recipe with water, vinegar, kosher, pickling cucumbers, dill, whole black peppercorns. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Start by measuring out and adding the water, vinegar, and kosher salt to a small saucepan. Set stove to medium high, and heat until salt is fully dissolved in the brine. Turn off stove, and allow to cool fully.
2
Roughly chop dill, setting aside a few long sprigs to place in the jar(s).
3
Wash and slice cucumbers lengthwise into quarters. Toss in a dish with the chopped dill and peppercorns. Place cucumbers in the jar(s). Make sure to divide the chopped dill and peppercorns between the jars, if you are using more than one.
4
Pour cooled brine into the jar(s), making sure that the cucumbers are fully covered. Tighten lids, and allow to sit in the refrigerator for 24-48 hours. Pickles will keep for up to 6 months. Enjoy!
44
kcal
Calories
5
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups water, 2 cups vinegar, 1/3 cup kosher or maldon salt, 5 pickling cucumbers, and more.
Yes, Dill Pickles falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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