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
Features:
Features:
Nutrition:
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
.svg){kind=small}
.svg){kind=small}
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!
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!
