Supermarket dill pickles can’t beat the fresh flavor and snap of homemade.
Make Ahead Tip: Cover and refrigerate for up to 1 month. | Equipment: 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids
- 3 1/2 pounds pickling cucumbers or other small cucumbers, cut into quarters or eighths (about 12 cups)
- 1 tablespoon pickling spice
- 12 to 24 sprigs fresh dill
- 3 to 6 whole large cloves garlic, sliced
- 3 cups distilled white vinegar or cider vinegar
- 3 cups water
- 2 tablespoons plus 2 teaspoons sea salt
- 2 tablespoons sugar
Divide the cucumber spears among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1/2 teaspoon pickling spice to each jar. Divide the dill sprigs and garlic slices among the jars.
Combine the vinegar, water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Let boil for 2 minutes. Remove from the heat.
Carefully fill the jars (or containers) with the brine to within 1/2 inch of the rim, covering the cucumbers completely. (Discard any leftover brine.)
Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
4 calories; 0g total fat; 0g total saturated fat; 0mg cholesterol; 53mg sodium; 1g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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