Homemade Dill Pickles

by

These dill pickles are cool, crisp, tart, and easy! Cold pickles are one of the many joys of summer for me. My grandparents pickled just about everything from their garden and kept the jars in their cellar. I loved seeing all the colorful jars lining the walls, and remember the cellars’ fresh earth smell. There were of course plenty of pickles to choose from, and I loved how cold and crisp they were fresh out of the cellar. This recipe pays homage to those pickles from my childhood, although I have left out the onions. Be sure to omit the mustard seeds in the quick cold pickle as they will remain hard and inedible. Whichever method you choose, this quick pickle recipe couldn’t be easier! Perfect for BBQ, charcuterie boards, or straight out of the jar, you’ll get requests for these pickles all year long!  

Homemade Dill Pickles

Serves 8 (2ea 16oz jars) 
Prep: 15 min 
Pickling: Hot-1 hour/Cold-48 hours                                                                                                                                                           Total: 1 hour 15 min/ 48 hours 15 min
Beginner

Ingredients:

2 Large cucumbers, sliced or cut in spears 

1 Cup white distilled vinegar 

1 Cup water  

1 Tbsp. honey 

½ tsp. salt 

2 cloves of garlic, minced 

½ tsp. yellow mustard seeds (omit if doing cold method)

½ tsp. black mustard seeds (omit if doing cold method) 

2 Tbsp. fresh dill, chopped 

      Method Of Prep:

Hot Pickling Method: 

  1. Gather and prep ingredients.
  2. Slice cucumbers, and put in 2-16oz. jars.
  3. In a small saucepan combine vinegar, water, honey, salt, garlic, and mustard seeds.
  4. Bring to a simmer until honey dissolves and mustard seeds start to soften, about 2-5 minutes.
  5. Remove from heat and add dill. Whisk to ensure the dill is evenly distributed.
  6. Pour liquid into your jars until full, or covering the cucumbers.
  7. Let cool to room temp and then cap and refrigerate. You can either enjoy them after they cool down, or after they are cold if you prefer. Happy pickling!     

Cold “Quick” Pickling Method: 

  1. Gather and prep ingredients.
  2. Slice cucumbers, and put in 2-16oz. jars.
  3. In a medium bowl combine vinegar, water, honey, salt, garlic, and dill. Whisk until the honey dissolves.
  4. Pour over cucumbers in jars until full or covering the cucumbers completely.
  5. Seal and refrigerate for 48-96 hours and enjoy!

                                    

Nutrition Facts: 
Calories- 19 
Carbs- 4 g 
Fat- 0.2 g 
Protein- 0.6 g