Easy Homemade Dill Pickles

• 분량: 2 pints
• 활동 시간: 15 minutes
• 총 시간: 20 minutes

재료

1 1/2 pounds Kirby or Persian cucumbers

4 cloves garlic

2 teaspoons dill seeds

1/2 teaspoon red pepper flakes (optional)

1 cup apple cider vinegar

1 cup water

4 teaspoons pickling salt or kosher salt

4 pint-sized canning jars or 2 quart-sized canning jars

방향

Step 1

Wash and dry the jars and lids. Wash and dry 1 1/2 pounds Kirby or Persian cucumbers. Trim away the blossom or stem end of the cucumber, which contains enzymes that can lead to limp pickles. Leave the cucumbers whole, cut them lengthwise into spears, or slice them crosswise into coins, as desired. Make the lengths uniform according the size of the jar being used.

Step 2

Peel and smash 4 garlic cloves. Place the following in each jar: 2 garlic cloves, 1 teaspoon dill seeds, and 1/4 teaspoon red pepper flakes if desired.

Step 3

Pack the cucumbers (vertically if they are whole or cut in spears) into the jars. Trim the ends if they stand more than 1/2 inch below the top of the jar. Pack them in as tightly as you can without smashing the cucumbers.

Step 4

Place 1 cup apple cider vinegar, 1 cup water, and 4 teaspoons pickling salt or kosher salt in a small saucepan. Bring to a boil over high heat. Pour the brine over the pickles, filling each jar to within 1/2-inch of the top. You may not use all the brine.

Step 5

Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if needed. Place the lids over the jars and screw on the rings until tight (but not too tight).

Step 6

Let the jars cool to room temperature, then refrigerate the pickles. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

영양 정보

• 1회 제공량: Serves 12
• 칼로리: 15 cal
• 지방 전체: 0.1 g
• 포화 지방: 0.0 g
• 불포화 지방: 0.0 g
• 콜레스테롤: 0 mg
• 나트륨: 227.2 mg
• 탄수화물 전체: 2.8 g
• 식이섬유: 0.4 g
• 총 당류: 1.0 g
• 단백질: 0.5 g