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Homemade Dill Pickles

Homemade Dill Pickles: Crunchy, Tangy Delights You’ll Love

Make delicious Homemade Dill Pickles that are crunchy, tangy, and perfect for snacking or adding to burgers.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 12 jars
Course: Snacks
Cuisine: American
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pickles
  • 12 pounds Cucumbers choose firm ones for the best crunch
  • 0.5 tablespoons Peppercorns adds a spicy note
  • 16 cloves Garlic infuses with zesty flavor
  • 2-3 twigs Fresh Dill provides unmistakable dill aroma
For the Brine
  • 12 cups Water base for the brine
  • 2 cups Distilled White Vinegar key for pickling
  • 0.67 cups Fine Salt ensures great taste and preservation
  • 0.5 cups Granulated Sugar balances brine with sweetness
  • 1 tablespoons Granulated Sugar balances brine with sweetness
  • 5 leaves Bay Leaves enhances depth of flavor

Equipment

  • large pot
  • jars
  • Lids

Method
 

Step-by-Step Instructions
  1. Sterilize the jars by washing and boiling the lids for 4-5 minutes, and drying the jars in an oven set to 215°F for about 20 minutes.
  2. Make the pickling brine by combining water, vinegar, fine salt, granulated sugar, and bay leaves in a large pot over medium-high heat until it reaches a gentle boil.
  3. Fill each sterilized jar with fresh dill, garlic, and peppercorns, then tightly pack cucumbers and pour the cooled brine over them, ensuring they are submerged.
  4. Process the jars by boiling them in water for about 15 minutes until cucumbers turn light green.
  5. Seal the jars tightly and let them cool upside down for 12-24 hours to create a vacuum seal.

Nutrition

Serving: 1jarCalories: 50kcalCarbohydrates: 10gProtein: 1gSodium: 500mgPotassium: 300mgFiber: 1gSugar: 3gVitamin C: 1mgCalcium: 2mgIron: 1mg

Notes

Store in a dark, cool place for optimal flavor and enjoy within one year.

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