How To Make Dill Pickled Cucumbers
These dill pickled cucumbers are tangy and crispy, perfect for snacking or adding to sandwiches.
Serves:
Ingredients
- 4 small cucumbers
- 1 cup water
- 1 cup white vinegar
- 2 tbsp pickling salt
- 2 cloves garlic, smashed
- 1 tbsp dill seeds
- 1 tsp black peppercorns
Instructions
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Rinse and dry the cucumbers. Slice them into spears or rounds.
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In a saucepan, combine the water, vinegar, pickling salt, garlic, dill seeds, and black peppercorns. Bring to a boil, stirring until the salt dissolves.
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Pack the cucumber slices into clean, sterilized jars.
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Pour the hot pickling liquid over the cucumbers, making sure they are completely submerged.
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Let the jars cool to room temperature, then seal and refrigerate for at least 24 hours before serving.
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The pickled cucumbers will keep in the refrigerator for up to 2 weeks.
Nutrition
- Calories : 10kcal
- Total Fat : 0g
- Sodium : 700mg
- Total Carbohydrates : 2g
- Dietary Fiber : 1g
- Sugar : 1g
- Protein : 0g
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