Dill Pickles
Many people enjoy pickled cucumbers as a healthy snack with a tangy and slightly sour taste. You can eat them straight from the jar or add them to recipes, like salads and sandwiches. If you want to preserve cucumbers for many more months, it is easy to pickle cucumbers but may take some time.
Equipment
Ingredients
- 4-5 cucumbers cut into quarters
- 2 cloves garlic
- 1 tsp peppercorns
- 1 pinch red pepper
- 3 dill sprigs
- 2/3 cup distilled white vinegar
- 1/3 cup water
- 1 1/4 tsp salt
- 3 tbsp sugar
Instructions
- Start by adding vinegar, water, salt, and sugar to a saucepan and bring it to a boil. Next, reduce the heat to low and let the sugar dissolve completely.
- Add the garlic cloves, dill sprigs, red pepper flakes, and peppercorns to the bottom of a pint-size mason jar.
- Transfer the cucumber to the jar, keeping them vertical. Pour your brine over the cucumbers, then add water as needed to cover the cucumbers completely.
- Refrigerate the pickles overnight or for 3-4 days.
Nutrition
Calories: 334kcalCarbohydrates: 67gProtein: 8gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2940mgPotassium: 1721mgFiber: 10gSugar: 53gVitamin A: 920IUVitamin C: 42mgCalcium: 213mgIron: 3mg
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