Easy Dill Pickles
Fermented & Pickled
Ingredients:
- 1 medium cucumber
- 1 cup water
- 1 cup distilled white vinegar
- 1 tbsp maple syrup
- 2-3 garlic cloves
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 2 tsp salt
- 2-4 fresh dill sprigs
Equipments:
- 1 quart mason jar with lid
- Small saucepan
- Measuring cups and spoons
- Knife and cutting board
Features:
Raw
Grain-Free
Gluten-Free
Refined Sugar-Free
Soy-Free
Nutrition:
Servings 1 Calories 220 Carbohydrates 30g Fat 8g Fiber 4g Protein 6g Cholesterol 0mg Sodium 350mg Sugar 5g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Prepare the Vinegar-Sugar Brine:
Option 1 (Cold Method): In a jar or container, add vinegar, water, maple syrup, salt, mustard seeds, and black peppercorns. Stir or shake until the salt starts to dissolve.
Option 2 (Heated Method): In a saucepan, combine vinegar, water, maple syrup, salt, mustard seeds, and black peppercorns. Heat over medium heat, stirring until the salt fully dissolves. Remove from heat and let cool slightly.
- Prepare the Cucumbers: Wash and slice the cucumber into thin rounds or spears.
- Assemble the Pickles: Place the sliced cucumber, garlic, and dill sprigs into a clean jar or airtight container.
Pour the brine mixture over the cucumbers, ensuring they are fully submerged.
- Pickling Time: Seal the jar and shake gently. Refrigerate for at least 2 hours for a light pickle, but for the best flavor, let them sit overnight (8-12 hours).
- Enjoy! Your quick pickles are ready to eat! They will stay fresh in the fridge for up to 2 months.
Serving Ideas:
- Add to sandwiches & burgers for extra crunch.
- Toss into salads for a tangy bite.
- Serve as a side dish or snack.
- Use the leftover brine in salad dressings or marinades!
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.
Easy Dill Pickles
Ingredients:
- 1 medium cucumber
- 1 cup water
- 1 cup distilled white vinegar
- 1 tbsp maple syrup
- 2-3 garlic cloves
- 1 tsp mustard seeds
- 1 tsp black peppercorns
- 2 tsp salt
- 2-4 fresh dill sprigs
Features:
Instructions:
- Prepare the Vinegar-Sugar Brine:
Option 1 (Cold Method): In a jar or container, add vinegar, water, maple syrup, salt, mustard seeds, and black peppercorns. Stir or shake until the salt starts to dissolve.
Option 2 (Heated Method): In a saucepan, combine vinegar, water, maple syrup, salt, mustard seeds, and black peppercorns. Heat over medium heat, stirring until the salt fully dissolves. Remove from heat and let cool slightly.
- Prepare the Cucumbers: Wash and slice the cucumber into thin rounds or spears.
- Assemble the Pickles: Place the sliced cucumber, garlic, and dill sprigs into a clean jar or airtight container.
Pour the brine mixture over the cucumbers, ensuring they are fully submerged.
- Pickling Time: Seal the jar and shake gently. Refrigerate for at least 2 hours for a light pickle, but for the best flavor, let them sit overnight (8-12 hours).
- Enjoy! Your quick pickles are ready to eat! They will stay fresh in the fridge for up to 2 months.
Serving Ideas:
- Add to sandwiches & burgers for extra crunch.
- Toss into salads for a tangy bite.
- Serve as a side dish or snack.
- Use the leftover brine in salad dressings or marinades!
