Simple & Delicious Dill Pickles
 
Prep time
Cook time
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These lip puckering salty-sour dill pickles can be whipped up at home in 10 minutes!
Author:
Serves: 1 x 16 oz (pint) Mason Jar
Ingredients
  • 8 cucumber spears (I used English cucumber - see below)
  • ½ cup distilled white vinegar
  • ½ cup water
  • 1-2 tsp salt (see notes)
  • 1 tsp sugar
  • 1 tsp yellow mustard seeds
  • 8 or so rainbow peppercorns
  • 2 garlic cloves, or to taste (see notes), sliced and partly crushed (I apply a bit of pressure on the garlic with a knife to activate the allicin and release more flavor)
  • 8 or so fresh dill sprigs
Instructions
  1. I used an English cucumber for this recipe which yielded 8 spears, enough for 1x16oz mason jar (1 pint), but you can use any cuc variety you like.
  2. Wash the English cucumber and then cut in half keeping peel on to create 2x4+1/2" length pieces. Cut each piece in half lengthwise and then quarter lengthwise for a total of 8 spears.
  3. Meanwhile, in a clean pouring bowl combine: vinegar, water, salt, sugar, mustard seeds, peppercorns, garlic and half the dill sprigs (make sure salt and sugar are dissolved).
  4. Arrange cucumber spears into a clean 16oz mason jar (they will be snug) and pour brine over top (moving a spear or two as needed to get all the good bits in there and topping the spears with a bit more water as necessary to cover them) and then tuck remaining dill pieces here and there.
  5. Seal the jar and place in the fridge for 48-72 hours (giving the jar a shake from time to time if you think of it) before enjoying.
  6. These refrigerated (refridgerated) pickles are not meant for the pantry (no sterilization etc. necessary) but will last up to 3 weeks in the fridge.
  7. Dare ya not to drink the juice.
Notes
Sodium Level: if you want to go easy on the salt, you can use 1 rounded tsp but the cucs will taste more sour - I used 2 tsp Himalayan pink sea salt from TJs. Similarly, if you find the brine too acidic/vinegary on your first batch, just add more water relative to vinegar the next time you make them.
Garlic: the garlic will become more pungent over time so go easy on quantity if that's not your thing.
Shape of the Pickles: if you have a mandoline slicer (or wonderful dexterity) you can slice the cucs thin to create sandwich style pickles instead.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2019/03/simple-delicious-dill-pickles.html