Easy Dill Pickles
Fermented & Pickled
Ingredients:
- 300 g (1 medium) cucumber
- 240 ml (1 cup) water
- 240 ml (1 cup) distilled white vinegar
- 15 ml (1 tbsp) maple syrup
- 2–3 garlic cloves
- 5 g (1 tsp) mustard seeds
- 2 g (1 tsp) black peppercorns
- 12 g (2 tsp) salt
- 2–4 fresh dill sprigs
Equipments:
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Meal Prep Friendly
Nutrition:
.svg){kind=small}
.svg){kind=small}
Pack the cucumber slices into the jar as tightly as you can before pouring in the brine — more contact with the brine means faster, more even pickling.
Instructions:
- Prep the Cucumber: Wash and slice 1 medium cucumber into rounds or spears. Pack tightly into a clean glass jar.
- Make the Brine: In a small saucepan, combine 240 ml (1 cup) water, 240 ml (1 cup) distilled white vinegar, 1 tbsp maple syrup, 2 tsp salt, 2–3 garlic cloves, 1 tsp mustard seeds, and 1 tsp black peppercorns. Bring to a simmer, stirring until salt dissolves, about 2–3 minutes.
- Pour and Add Dill: Pour the hot brine over the cucumbers. Tuck in 2–4 fresh dill sprigs.
- Cool and Refrigerate: Let cool to room temperature, then seal with a lid and refrigerate.
- Wait: Let pickle for at least 24 hours before eating. Best after 48 hours. Keeps in the fridge for up to 3 weeks.
Notes: Use pickling cucumbers (kirby cucumbers) rather than regular slicing cucumbers — they stay crunchier because they have thinner skins and less moisture.
Leave ½ inch of headspace at the top of the jar so the brine can circulate properly.
Tips: For extra crunch, add a grape leaf, oak leaf, or a small piece of horseradish root to the jar. Tannins in these prevent the cucumbers from going soft.
Wait at least 48 hours before opening for refrigerator pickles. The flavor improves significantly the longer they sit.
Storage: Store in the refrigerator for up to 1 month. The pickles taste best after 48 hours and peak at around 1 week.
Swaps: Cucumbers can be swapped for green beans, cauliflower florets, or carrot sticks. Fresh dill can be replaced with 1 tsp dried dill if fresh is unavailable.
Every ingredient here earns its place, but a few really shape the dish. The cucumber adds a cool, crisp freshness. The distilled white vinegar adds tang that cuts through richness and balances the flavors. The maple syrup brings natural sweetness with a hint of caramel depth. The salt sharpens and balances every other flavor in the dish.
Easy Dill Pickles
Ingredients:
- 300 g (1 medium) cucumber
- 240 ml (1 cup) water
- 240 ml (1 cup) distilled white vinegar
- 15 ml (1 tbsp) maple syrup
- 2–3 garlic cloves
- 5 g (1 tsp) mustard seeds
- 2 g (1 tsp) black peppercorns
- 12 g (2 tsp) salt
- 2–4 fresh dill sprigs
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The cucumber adds a cool, crisp freshness. The distilled white vinegar adds tang that cuts through richness and balances the flavors. The maple syrup brings natural sweetness with a hint of caramel depth. The salt sharpens and balances every other flavor in the dish.
Prep:
Pack the cucumber slices into the jar as tightly as you can before pouring in the brine — more contact with the brine means faster, more even pickling.
Instructions:
- Prep the Cucumber: Wash and slice 1 medium cucumber into rounds or spears. Pack tightly into a clean glass jar.
- Make the Brine: In a small saucepan, combine 240 ml (1 cup) water, 240 ml (1 cup) distilled white vinegar, 1 tbsp maple syrup, 2 tsp salt, 2–3 garlic cloves, 1 tsp mustard seeds, and 1 tsp black peppercorns. Bring to a simmer, stirring until salt dissolves, about 2–3 minutes.
- Pour and Add Dill: Pour the hot brine over the cucumbers. Tuck in 2–4 fresh dill sprigs.
- Cool and Refrigerate: Let cool to room temperature, then seal with a lid and refrigerate.
- Wait: Let pickle for at least 24 hours before eating. Best after 48 hours. Keeps in the fridge for up to 3 weeks.
