Mcclure's Garlic and Dill Pickles
Crunchy, tangy, and bursting with bold flavors, McClure's Garlic and Dill Pickles are the ultimate homemade pickle recipe to elevate your snacking or sandwich game. Made with crisp Kirby cucumbers, aromatic fresh dill, and a punchy blend of garlic, mustard seeds, black peppercorns, and red pepper flakes, these refrigerator pickles strike the perfect balance of zesty and savory. A quick brine of white vinegar, kosher salt, and a touch of sugar ties it all together, preserving the cucumbers and enhancing their natural snap. With just 30 minutes of hands-on prep, followed by a short wait for the flavors to meld, this small-batch recipe ensures your pickles are ready to enjoy within days. Perfect for pickle lovers and DIY kitchen enthusiasts, these homemade dill pickles are a must-try addition to your pantry.
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Ingredients
- 2 pounds Kirby cucumbers (small, firm)
- 6 sprigs Fresh dill
- 6 whole Garlic cloves
- 1 tablespoon Yellow mustard seeds
- 1 teaspoon Black peppercorns
- 1 teaspoon Crushed red pepper flakes
- 2 whole Bay leaves
- 2 cups Water
- 1.5 cups White vinegar (5% acidity)
- 2.5 tablespoons Kosher salt
- 1 tablespoon Granulated sugar
Directions
Step 1
Wash and dry the Kirby cucumbers thoroughly. Trim off the blossom ends and cut into spears or leave them whole, depending on your preference.
Step 2
Sterilize two pint-sized jars (or one quart jar) along with their lids by boiling them for 10 minutes. Let them cool upside down on a clean towel.
Step 3
In each jar, place 3 sprigs of fresh dill, 3 garlic cloves, 1/2 tablespoon yellow mustard seeds, 1/2 teaspoon black peppercorns, 1/2 teaspoon crushed red pepper flakes, and 1 bay leaf.
Step 4
Pack the cucumbers tightly into the jars, leaving about 1/2 inch of headspace at the top.
Step 5
In a medium saucepan, combine the water, white vinegar, kosher salt, and sugar. Bring to a boil and stir until the salt and sugar dissolve, forming the brine.
Step 6
Carefully pour the hot brine into the jars, covering the cucumbers completely while maintaining the 1/2-inch headspace. Use a bubble remover or knife to release any trapped air bubbles.
Step 7
Wipe the jar rims clean with a damp paper towel, then seal tightly with the lids.
Step 8
Let the jars cool to room temperature before refrigerating them. Allow the pickles to sit for at least 48 hours for the flavors to develop fully. For best results, wait one week before enjoying.
Nutrition Facts
| Serving size | (1800.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 323.3 |
| Total Fat 3.7g | 0% |
| Saturated Fat 0.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 4469.6mg | 0% |
| Total Carbohydrate 56.4g | 0% |
| Dietary Fiber 7.1g | 0% |
| Total Sugars 28.4g | |
| Protein 9.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 274.7mg | 0% |
| Iron 4.8mg | 0% |
| Potassium 1580.1mg | 0% |
Source of Calories