Crispy, crunchy homemade dill pickles in under 20 minutes.
- 1-1/2 lbs pickling cucumbers (Boston Pickling cucumbers)
- 4 cups of water
- 6 cloves of garlic, quartered
- 2 cups white vinegar
- 2 Tbsp sea salt
- 1 Tbsp coriander seeds
- 1 Tbsp mustard seeds
- 1 Tbsp peppercorns (red, white, red, or black)
- 1 Tbsp celery seed
- fresh dill
- bay leaves
- Optional: red pepper flakes
- 3-4 16 oz ball jars (mason jars)
- Mix all of the mustard, coriander, celery, and peppercorns together in a bowl. Add 1 Tbsp. of the mixture to each jar. Add a pinch of red chili flakes if desired. Add a few sprigs of fresh dill to each jar.
- After quartering (or slicing) the cucumbers, stuff them in the jars evenly and tightly.
- Boil water with salt. Once water is boiling and salt is dissolved, add the garlic and reduce to a simmer for 5 minutes.
- Add the vinegar and return to a boil.
- Once boiling, turn off the heat and pour the liquid into each jar with the garlic (if desired - we recommend it). Add a bay leaf to each jar. Make sure that the pickles are completely covered with the liquid and seal immediately.
- Allow to cool to room temperature, then place in the refrigerator for 4 days to 2 weeks. The longer the better in this case (the longer, the more flavor develops).
Unopened, these pickles are good for up to 4 months in the fridge. Great for the fall and winter season!
- Category: Appetizer
- Serving Size: 2
- Calories: 26
- Sugar: 6 g
- Sodium: 610 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 0 g
- Cholesterol: 0 mg