Homemade Dill Pickels

Recipe From Love & Lemons

Details

Prep time: 10 mins

Cook time: 1 mins

Servings: 16 people

Ingredients

• 12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers
• 4 garlic cloves, halved
• 2 teaspoons mustard seeds
• 2 teaspoons peppercorns
• Fresh dill sprigs, a few per jar
• 2 cups water
• 2 cups distilled white vinegar
• 1/4 cup cane sugar
• 2 tablespoons sea salt

Instructions

1. To make dill pickle spears, slice the cucumbers lengthwise into quarters. For chips, thinly slice them horizontally.
2. Divide the cucumbers among 4 (8-ounce) or 2 (16-ounce) jars. Divide the garlic, mustard seeds, peppercorns, and dill sprigs among each jar.
3. Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and pour over the cucumbers.
4. Set aside to cool to room temperature, then store the pickles in the fridge.