Grandma's Dill Pickles
Transform your kitchen into a nostalgic haven with Grandma’s Dill Pickles, a time-tested recipe bursting with tangy, garlicky flavor and a refreshing crunch. Crafted from fresh pickling cucumbers, aromatic dill, and a perfectly balanced vinegar brine infused with dill seeds, mustard seeds, and black peppercorns, these homemade pickles deliver a classic taste with a hint of spice from optional red pepper flakes. With just 20 minutes of prep time, this small-batch recipe is perfect for canning enthusiasts or anyone looking to savor the essence of homemade pickles. Whether you're snacking straight from the jar or adding them to sandwiches and charcuterie boards, these zesty pickles will leave you craving more with every bite. Make your own today and enjoy the authentic taste of tradition!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 lbs Pickling cucumbers
- 1 bunch Fresh dill
- 4 Garlic cloves
- 2.5 cups White vinegar
- 2.5 cups Water
- 3 tbsp Pickling salt
- 2 tsp Dill seeds
- 1 tsp Mustard seeds
- 1 tsp Black peppercorns
- 0.5 tsp Red pepper flakes (optional)
Directions
Step 1
Wash the pickling cucumbers thoroughly and cut off both ends. You can leave them whole, slice them into spears, or create coin-shaped slices based on your preference.
Step 2
Sterilize the canning jars and lids by boiling them in water for 10 minutes. Set aside to dry.
Step 3
Peel the garlic cloves and lightly crush them with the flat side of a knife.
Step 4
In a medium saucepan, combine the white vinegar, water, and pickling salt. Heat the mixture over medium-high heat, stirring, until the salt has completely dissolved. Bring the brine to a gentle boil, then remove from heat.
Step 5
In each sterilized jar, place a couple of sprigs of fresh dill, one or two garlic cloves, 1 teaspoon of dill seeds, ½ teaspoon of mustard seeds, ½ teaspoon of peppercorns, and a pinch of red pepper flakes (if using).
Step 6
Pack the cucumbers tightly into the jars, ensuring they are below the rim. Leave about ½ inch of headspace at the top of the jar.
Step 7
Pour the hot brine into the jars, completely covering the cucumbers. Make sure there are no air bubbles; gently tap the jars or use a chopstick to release any trapped bubbles.
Step 8
Secure the lids and bands on the jars, ensuring they are finger-tight. For a longer shelf life, process the jars in a boiling water bath for 10 minutes. To do this, place the jars in a pot of boiling water, making sure they are fully submerged. After 10 minutes, remove the jars and let them cool to room temperature.
Step 9
Once cooled, check the seals. A properly sealed lid will not flex when pressed. Store sealed jars in a cool, dark place for at least 1-2 weeks before opening to allow the flavors to develop fully.
Step 10
Refrigerate any jars that did not seal properly and consume within 2 weeks.
Nutrition Facts
| Serving size | (2220.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 328.2 |
| Total Fat 3.4g | 0% |
| Saturated Fat 0.4g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 17523.7mg | 0% |
| Total Carbohydrate 45.8g | 0% |
| Dietary Fiber 8.0g | 0% |
| Total Sugars 15.6g | |
| Protein 10.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 445.8mg | 0% |
| Iron 7.9mg | 0% |
| Potassium 2299.6mg | 0% |
Source of Calories