Garden Fresh Dill Pickles

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If you find yourself with an overabundance of cucumbers this time of year, I’ve got just the recipe for you…

Homemade garden fresh dill pickles! This was my first time making them and I will admit, I was a little nervous to taste them. I’m happy to report they turned out amazing, which is why I’m sharing the recipe with you!

These pickles are super simple to make and you really can’t mess them up. You do need to like dill if you decide to make this recipe. They are bursting with that dill pickle taste! Perfect to serve with a summer burger, or even as a crunchy afternoon snack.

I’m even making a few batches to give away to our neighbors. We’ve been sharing our crop with them all summer so might as well share these too!

These 16 oz Mason jars were the perfect size. I’m linking them here if you want the exact ones I used. 

16 Ounce Jars

Also, these wooden lids are my favorite and give them a cute aesthetic look! Definitely an extra but will take your refrigerator organization up a notch.

Wooden Mason Jar Lids

Ok now back to the recipe! If  you’re not sure about the garlic (let me just say, they make the recipe!) but you can absolutely drop it down to one clove per jar. Also, don’t skip the red pepper flakes. Since you are only using a pinch, it doesn’t make them spicy, just adds enough flavor.

These pickles would be great to add into a chilled pasta salad or even chopped up in a tuna sandwich. I’m telling you, make these homemade dill pickles and you’ll never want store bought again!

As always, let me know if you make them and what you thought down in the comments. I’m excited for you!

Many Hugs,

Cathleen

pickles

snacks

Yield: 16

Author: Cathleen Crobons

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Garden Fresh Dill Pickles

Prep time: 10 MinInactive time: 24 HourTotal time: 24 H & 10 M

Ingredients

• 2-3 medium cucumbers
• 4 cloves garlic, peeled
• 20 whole peppercorns
• 1 teaspoon dill
• Pinch of crushed red pepper
• 1 cup water
• 1 cup white vinegar
• 2 teaspoon sea salt
• 16 oz. jar with a lid

Instructions

1. Slice the cucumbers to your liking. Divide them into 2 separate jars. In each jar add 10 peppercorns, 2 cloves of garlic, ½ teaspoon dried dill and a pinch of crushed red pepper. Set aside.
2. In a saucepan combine 1 cup of water, 1 cup of white vinegar and 2 teaspoons sea salt. Bring up to a hot heat but not boiling. Stir until salt is dissolved.
3. Take away from the heat to cool for about 5 minutes. Then pour liquid over the two jars of cucumbers. Screw on the lids and refrigerate for 24 hours.
4. After 24 hours you’ll have some crispy homemade dill pickles!

Nutrition Facts

Calories

16.17

Fat

0.05

Sat. Fat

0

Carbs

3.04

Fiber

0.27

Net carbs

2.77

Sugar

0.45

Protein

0.24

Sodium

717.87

Cholesterol

0

Nutritional Info is generated automatically and may not be 100% accurate.