Dill Pickles have been made in my house since I was pretty young. Frankly, I’ll pickle anything. Its so easy with such reward. It’s just using vinegar and spices to flavor whatever you want to pickle. In the case Dill Pickles are pickling spice, which you can buy at any grocery store, fresh dill and garlic. From there its white vinegar, water, salt, sugar, and some pickling cucumbers.
Don’t be afraid of making these pickles these are so easy. These are not cooked so you can’t save them for years, these pickles are fresh crunchy and made to be eaten quickly. They taste so good that wont be a problem.
Enjoy them with an Montadito | A Little Spanish Sandwich | or Pickled Cucumbers | This is Genius
Homemade dill pickles are so easy and so delicious you may never buy them again!
- 7-8 Pickling Cucumbers Either Quartered or Halved
- 1 tsp Sugar
- 1/2 tsp Salt
- 10 -12 Whole Black Peppercorns
- 1 Heaping Tablespoon Pickling Spice ( I use McCormick's)
- 3 Bay Leaves
- 2 Garlic Cloves Crushed but Left Whole
- 5-6 Fresh Dill Sprigs
- 1 cup Distilled White Vinegar
- 1 1/2 cup Filtered Water
- Optional Hot Pepper or Chili
Place dry ingredients in bottom of jar.
Add 1 cup of distilled white vinegar.
Add garlic cloves.
Stir the ingredients.
Tip jar on its side slightly so the spears can be stood upright with out falling.
Begin layering cucumbers and dill into the jar I typically fill mine completely.
When jar is full of spears and dill sprigs add water to the top.
Place lid on tightly shake to mix ingredients and then place in the fridge for 4 to 5 hours.
These are non-cooked pickles and they were last in your fridge for about two weeks we eat ours much more quickly.
For a more tart pickle, add 1/2 cup more vinegar, for spicy pickles add a sliced jalapeno or other chili.
These incredibly simple pickles have just the right amount of garlic and dill and are intensely crunchy and refreshing right out of the refrigerator.
Including pickles in your diet as a healthy snack can help you shed pounds, thanks to their low calorie count. A cup of dill pickles — regular or low sodium — has just 17 calories. Even if you’re following a very restricted diet of 1,200 calories per day, that’s less than 2 percent of your daily calorie allowance.
You can also use this recipe as a template for pickling other vegetables. Okra, green beans, garlic scapes, and even carrots all make delicious pickles if you’re feeling like branching out into other parts of the garden!
No matter what cucumber or vegetable you use, make sure they are ripe and feel firm — avoid limp or wrinkly vegetables. Wash the vegetables before pickling and cut away any bruises or blemishes