Supermarket dill pickles can't beat the fresh flavor and snap of homemade. Source: EatingWell Magazine, July/August 2010

EatingWell Test Kitchen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Divide 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.

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  • Combine vinegar, 3 cups 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 jars (or containers) with 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.

Tips

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

Nutrition Facts

4 calories; 53 mg sodium. 38 mg potassium; 1 g carbohydrates;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/27/2018
My favorite low-cal snack ever! I love making a big batch of these dill pickles with the cucumbers from my garden. Read More
Rating: 1 stars
06/28/2015
This is a waste of time and money. Had to throw them out. Tasted like vinegar Cons: Taste like vinegar these were awful Read More