Description
This Crispy Dill Pickle recipe offers a perfect balance of tangy, garlicky flavors with a satisfying crunch. Made using fresh cucumbers and a flavorful brine infused with dill, garlic, mustard seeds, and peppercorns, these pickles are easy to prepare and ideal for snacking or adding to sandwiches and salads.
Ingredients
Scale
Pickling Ingredients
- 8–10 small cucumbers, pickling variety preferred
- 4 cups water
- 2 cups white vinegar
- 1/4 cup pickling salt
- 1 tablespoon sugar
Spices and Aromatics
- 4–5 cloves garlic, peeled and smashed
- 4 fresh dill sprigs
- 1 tablespoon mustard seeds
- 1 tablespoon black peppercorns
- 1 teaspoon red pepper flakes (optional for a spicy kick)
- 1/2 teaspoon crushed coriander seeds
Instructions
- Wash Cucumbers: Begin by thoroughly washing the cucumbers under cold water to remove any dirt. Pat them dry with a clean kitchen towel to ensure no excess moisture remains.
- Trim Blossom Ends: Slice off the blossom end of each cucumber, as it can contain enzymes that might cause the pickles to soften over time.
- Prepare Brine: In a large saucepan, combine water, white vinegar, pickling salt, and sugar. Stir the mixture well and bring it to a boil. Once boiling, remove from heat and allow the brine to cool completely to room temperature.
- Sterilize Jars: Sterilize your canning jars and lids by boiling them in water for 10 minutes. Carefully remove them and let air dry on a clean surface to avoid contamination.
- Add Spices to Jars: In each sterilized jar, place one sprig of fresh dill, one clove of smashed garlic, a few mustard seeds, five black peppercorns, a pinch of red pepper flakes (if desired), and a pinch of crushed coriander seeds for aromatic layers of flavor.
- Pack Cucumbers: Vertically pack the cucumbers tightly into each jar, leaving about 1/2 inch of headspace at the top to allow for expansion during pickling.
- Fill with Brine: Pour the cooled brine solution over the cucumbers in each jar, ensuring the cucumbers are fully submerged and that the 1/2 inch headspace is maintained to prevent overflow.
- Seal and Rest: Seal the jars securely with the sterilized lids. Let the jars sit at room temperature for approximately 12 hours to begin the fermentation and pickling process.
- Refrigerate: Transfer the jars to the refrigerator. Let the pickles sit for at least 48 hours before eating, although waiting a full week will develop deeper, more flavorful pickles.
- Serve: Chill the pickles thoroughly in the refrigerator before serving to enjoy their signature crispy bite and refreshing tang.
Notes
- Using pickling cucumbers helps maintain a crisp texture; larger slicing cucumbers may become soft.
- Slicing off the blossom end prevents enzymatic softening and extends pickle crunchiness.
- Adjust red pepper flakes to control spice level or omit for mild flavor.
- Ensure jars and lids are properly sterilized to prevent spoilage.
- For best flavor, allow pickles to mature for at least a week in the refrigerator.
- These pickles should be consumed within 2 months for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment, Snack
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 medium pickle (approximately 50g)
- Calories: 10
- Sugar: 0.5g
- Sodium: 420mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 0.3g
- Cholesterol: 0mg
Keywords: crispy pickles, dill pickles, homemade pickles, quick pickles, refrigerator pickles, garlic pickles, crunchy pickles, easy pickle recipe
