I absolutely love when I can make something myself instead of buying it at a store (though I do adore going into Trader Joe’s). One thing I’ve been wanting to make for quite some time is homemade dill pickles.
Dill pickles sound easy enough, but my first attempt left my cucumbers sad and tasteless. How could this be? I was probably being lazy and didn’t read all of the directions. Pickling can be super easy though and these pickles will leave you coming back for more!
- 2 medium cucumbers
- 1 cup white vinegar
- 2 cups water
- 6 sprigs fresh dill
- 2 garlic cloves
- 1 tablespoon sea salt
- 1 teaspoon sugar
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon yellow mustard seeds
- 1/8 teaspoon red pepper flakes
Slice up your cucumbers into spears or flat slices. In a small sauce pan, heat the vinegar, water, salt and sugar just until everything has dissolved, set aside.
Place the cucumbers into two steralized pint jars and add in the dill, garlic, corridor, peppercorns, mustard and red pepper flakes, distributing the ingredients evenly between the two jars. Make sure to leave 1/4 inch head space at the top of the jars.
Pour the vinegar mixture into the jars, again leaving a 1/4 inch head space. The cucumbers must be completely submerged in liquid.
Place the lids on the jars and let the pickles sit for 3 days in the refrigerator.
Open up your jars and dig in!