Dill Pickles One Jar at a Time

Discover the art of small-batch pickling with "Dill Pickles One Jar at a Time," a delightfully simple recipe that lets you craft crisp, tangy pickles with minimal effort. Using fresh, firm pickling cucumbers, aromatic dill sprigs, and a blend of garlic, peppercorns, and mustard seeds, this recipe packs bold flavors into a single pint-sized jar. Perfect for beginners or seasoned pickling enthusiasts, the process involves a quick homemade brine and easy refrigerator storage, eliminating the need for extensive canning equipment. Ready in just 20 minutes of active preparation (plus a few days to develop those irresistible tangy flavors), these pickles are ideal for snacking, sandwiches, or charcuterie boards. Try this small-batch approach to enjoy the freshest homemade pickles, tailored to your taste! Keywords: homemade dill pickles, small-batch pickling, refrigerator pickles, crisp pickles recipe, easy pickling techniques.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:5 mins

Total Time:20 mins

Servings: 1

Ingredients

• 6 pieces Pickling cucumbers (small, firm)
• 2 sprigs Fresh dill sprigs
• 2 pieces Garlic cloves
• 1 teaspoon Black peppercorns
• 1 teaspoon Mustard seeds
• 0.5 teaspoon Crushed red pepper flakes (optional)
• 1 tablespoon Kosher salt
• 1 cup White vinegar
• 1 cup Water

Directions

Step 1

Wash the cucumbers thoroughly and slice off the ends. Keep them whole or slice into spears or coins, depending on your preference.

Step 2

Sterilize a 1-pint glass jar and its lid by washing in hot, soapy water and rinsing well. Let it air dry or dry with a clean towel.

Step 3

Place the dill sprigs, garlic cloves, black peppercorns, mustard seeds, and crushed red pepper flakes (if using) at the bottom of the jar.

Step 4

Pack the cucumbers tightly into the jar, leaving about 1/2 inch of space at the top.

Step 5

In a small saucepan, combine the kosher salt, white vinegar, and water. Bring the mixture to a boil over medium-high heat, stirring until the salt dissolves.

Step 6

Carefully pour the hot brine over the cucumbers in the jar, making sure all the cucumbers are fully submerged but leaving 1/4 inch of headspace at the top.

Step 7

Tap the jar gently on the counter to release any trapped air bubbles. If needed, add more brine to ensure the cucumbers are fully covered.

Step 8

Screw on the lid tightly and let the jar cool to room temperature.

Step 9

Once cooled, place the jar in the refrigerator. Allow the pickles to sit for at least 24 hours before eating to develop flavor, but they’re best after 3-5 days.

Step 10

Store in the refrigerator for up to 2 months.

Nutrition Facts

Serving size	(797.1g)

Amount per serving	% Daily Value*
Calories	114.3

Total Fat 2.0g	0%
Saturated Fat 0.4g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 1792.0mg	0%
Total Carbohydrate 12.1g	0%
Dietary Fiber 4.0g	0%
Total Sugars 4.6g
Protein 3.7g	0%

Vitamin D 0IU	0%
Calcium 107.2mg	0%
Iron 2.0mg	0%
Potassium 725.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.2%

Protein: 18.2%

Carbs: 59.6%