Advertisement

Dill Pickles

July/August 2010

Your rating: None Average: 3.5 (33 votes)

Supermarket dill pickles can’t beat the fresh flavor and snap of homemade.


Dill Pickles

Makes: 6 pint jars (about 12 cups)

Active Time:

Total Time:

Nutrition Profile

|

View Our Nutrition Guidelines »

Ingredients

  • 3 1/2 pounds pickling cucumbers or other small cucumbers, cut into quarters or eighths (about 12 cups)
  • 1 tablespoon pickling spice
  • 12-24 sprigs fresh dill
  • 3-6 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

Preparation

  1. 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.
  2. 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.
  3. Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the cucumbers completely. (Discard any leftover brine.)
  4. 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 & Notes

  • 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

Per ¼-cup serving: 4 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 0 g protein; 0 g fiber; 53 mg sodium; 38 mg potassium.

Carbohydrate Servings: 0

Exchanges: free food


More From EatingWell

Recipe Categories

Total Time
More than 1 hour
Servings
8 or more
Preparation/ Technique
Marinate/Rub
Ethnic/Regional
American
Season
Summer
Fall
Health & Diet Considerations
Gluten free
Ease of Preparation
Easy
Publication
July/August 2010
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner