Ingredients
Scale
- 2 pounds pickling cucumbers
- 4-5 sprigs fresh dill (or 2 tsp dill seeds)
- 4-5 garlic cloves, peeled and crushed
- 2 cups water
- 1 cup white vinegar
- 2 tablespoons kosher salt
- Optional: black peppercorns, mustard seeds, red pepper flakes
Instructions
- Wash cucumbers and trim the ends. Slice or leave whole as preferred.
- Sterilize jars thoroughly.
- In a saucepan, combine water, vinegar, and salt; bring to a boil, then let cool slightly.
- Layer dill, garlic, and optional spices in jars. Pack cucumbers tightly.
- Pour brine over cucumbers until fully submerged.
- Seal jars and refrigerate for at least 3 days for optimal flavor.
- Enjoy as a snack or side dish.
Notes
- Add grape or horseradish leaves for extra crunch.
- Experiment with spices to customize flavor.
- Keep cucumbers fully submerged to avoid spoilage.
- Prep Time: 30 minutes
- Cook Time: 5 minutes (for brine)
- Category: Condiment / Snack
- Method: No-cook pickling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 4-5
- Calories: 5
- Sugar: 1g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg