Dill Pickles
This easy pickling tutorial teaches you how to make quick refrigerator pickles that can be applied to just about any vegetable!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2 quarts 1x
- Category: appetizer
- Method: stovetop
- Cuisine: american
Ingredients
Scale
Basic Brine
- 2 cups white distilled vinegar
- 1 cup water
- 1/4 cup sugar
- 1 tablespoon kosher salt
Dill Pickles
- 6-8 small kirby cucumbers, sliced 1/2 inch thick
- 2 cloves garlic, sliced
- 1/4 small onion (optional)
- 6 sprigs fresh dill
- 1 teaspoon black peppercorns
- 2 teaspoons coriander seed
- 2 teaspoons mustard seed
Instructions
- Combine the vinegar, water, sugar and salt in a medium saucepan and bring up to a boil. While that's cooking, layer the cucumbers, garlic, onion, dill and spices in two quart sized jars.
- When the liquid is boiling, remove it from the heat and pour over the cucumbers. Seal the jars and refrigerate. These pickles will keep for several months in the refrigerator.
Nutrition
- Serving Size:
- Calories: 410
- Sugar: 58.1 g
- Sodium: 3764.3 mg
- Fat: 2.9 g
- Carbohydrates: 76.8 g
- Protein: 6.2 g
- Cholesterol: 0 mg
Keywords: how to pickle, homemade pickles, pickling vegetables, dill pickles
Find it online: https://coleycooks.com/how-to-pickle/