How to Make Pickles
Learn how to make tangy, crunchy homemade pickles with this easy, quick pickling guide! Makes slices, spears, and whole dill pickles!
Servings: 16 servings
Ingredients
- 4 pickling cucumbers
- 4 cloves garlic peeled and smashed
- 2 teaspoons dill weed
- 2 teaspoon mustard seeds
- 2 teaspoons whole black peppercorns
- 2 bay leaves crushed
- ½ cup white distilled vinegar
- ½ cup water
- 1 tablespoon kosher salt
Instructions
- Wash the mason jar in preparation for making refrigerator pickles or see notes for sterilizing for long term canning.
- Cut the cucumber into spears or slices or leave whole, as desired.
- Place the cucumbers into a 32-ounce jar. Add the garlic, dill, mustard seeds, pepper and bay leaves.
- Bring the vinegar, water and salt to a boil in a small saucepan over high heat. Remove from heat and pour the brine over the pickles, covering them completely and tightly, but making sure to leave about ½-inch of space from the top. Tighten the lids very securely.
- Allow the jars to cool completely to room temperature and their flavor will develop as they cool. Refrigerate for at least 24 hours before opening the jars. Keep stored in the refrigerator for up to 4 weeks.
Notes
For Longer Storage: Bring a large pot of water to a boil and completely sterilize the jars and their lids inside the boiling water. Dry with a clean kitchen towel. After sealing the jars, place them again in a new pot of boiling water for 5 minutes to can them. You will notice that the canning lids will pop down and that's your cue that you can remove from the boiling water.
Nutrition
Calories: 15kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Sodium: 438mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 0.3mg
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