Homemade Dill Pickles

Homemade Dill Pickles

Ingredients:

• Cucumbers:
  • 2 pounds Kirby cucumbers (or similar small, firm cucumbers)
• Brine:
  • 1 1/2 cups white vinegar
  • 1/8 cup sugar (adjust to taste)
  • 4 teaspoons kosher salt
  • 2 teaspoons mustard seeds
  • 2 cups hot water
• Flavorings:
  • 1 cup chopped fresh dill
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 5 garlic cloves, peeled and crushed

Instructions:

1. Prepare the Cucumbers:
   • Wash the cucumbers thoroughly.
   • Slice the cucumbers according to your preference: into thin chips, quarters, or halves.
2. Make the Brine:
   • In a bowl, mix together the white vinegar, sugar, kosher salt, mustard seeds, and hot water.
   • Stir until the sugar and salt are completely dissolved.
   • Let the brine cool for about 5 minutes.
3. Combine Ingredients:
   • In a large mixing bowl, toss the sliced cucumbers with the chopped dill and crushed garlic.
   • Pour the cooled brine over the cucumbers, making sure they are fully submerged.
4. Submerge and Refrigerate:
   • Place a lid or a plate on top of the cucumbers to keep them submerged under the brine.
   • Cover the bowl with plastic wrap and refrigerate for at least 48 hours to allow the flavors to develop.
5. Store the Pickles:
   • After 48 hours, remove the pickles from the fridge and transfer them to a mason jar or other airtight container.
   • Pour the brine into the jar, ensuring that the pickles are completely covered.
6. Enjoy:
   • Store the pickles in the refrigerator. They will continue to develop flavor and can be enjoyed as a tangy, crunchy snack or as an addition to sandwiches and other dishes.

Nutrition Information (Per Serving):

• Calories: 43 kcal
• Carbohydrates: 6g
• Protein: 1g
• Sodium: 1174mg
• Potassium: 210mg
• Fiber: 1g
• Sugar: 4g
• Vitamin A: 555 IU
• Vitamin C: 9.2 mg
• Calcium: 38 mg
• Iron: 0.7 mg

These homemade dill pickles are fresh, flavorful, and perfect for adding a tangy crunch to any meal!