Dill Pickle Recipe
Pickling is one of the oldest methods of food preservation, dating back to 2400 BCE in ancient Mesopotamia. Dill pickles, specifically, have their roots in Eastern Europe, particularly in regions such as Poland and Russia.
Equipment
- 1 quart-sized glass jar with lid (or equivalent smaller jars)
- Medium saucepan
- Measuring cups and spoons
- Cutting board and knife
Ingredients
- 1.5 lbs (about 6-7) small cucumbers (Kirby or pickling cucumbers)
- 4 cups water
- 2 cups white vinegar
- 2 tablespoons kosher salt
- 4 cloves garlic, peeled and crushed
- 1 tablespoon sugar
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon dill seeds
- 4-5 fresh dill sprigs
- Optional: 1 teaspoon red pepper flakes for a spicy kick
Instructions
- Prepare the CucumbersWash the cucumbers thoroughly under cold water.Trim the ends off the cucumbers, then slice them into spears or rounds, depending on your preference.
- Make the BrineIn a medium saucepan, combine the water, vinegar, kosher salt, and sugar.Bring the mixture to a boil, stirring to dissolve the salt and sugar.Once the brine boils, remove it from heat and let it cool slightly.
- Pack the JarsPlace the crushed garlic, black peppercorns, mustard seeds, dill seeds, and fresh dill sprigs into the bottom of the jar.Pack the cucumber spears or rounds tightly into the jar, leaving about half an inch of space at the top.
- Add the BrinePour the warm brine over the cucumbers in the jar, ensuring they are fully submerged. Tap the jar gently on the counter to remove any air bubbles, and add more brine if necessary.
- Seal and StoreSeal the jar with its lid.Let the jar cool to room temperature before placing it in the refrigerator.Allow the pickles to sit for at least 24 hours before eating. For best flavor, wait 3-5 days.