Dill Pickles

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DILL PICKLES

Yield 12

Prep time

20 Min

Cook time

10 Min

Inactive time

24 Hour

Total time

24 H & 30 M

These homemade dill pickles are crisp, tangy, and packed with fresh garlic and dill flavor. With a simple apple cider vinegar brine, they're incredibly easy to make and ready to enjoy after just one day in the refrigerator. Serve them as a crunchy snack, alongside your favorite meals, or as the perfect topping for chicken shawarma and sandwiches.

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Ingredients

• 6 mini cucumbers
• water
• baking soda
• ½ ounce baby dill
• 3 garlic cloves
• crushed red pepper
• 16-18 whole black peppercorns
• 1 cup water
• 2 cups apple cider vinegar
• sea salt
• 1 tablespoon sugar

Instructions

Prepare the Cucumbers:

1. Wash 6 mini cucumbers in water with baking soda to remove any impurities.
2. Drain the dirty water, then rinse the cucumbers thoroughly.
3. Cut off the ends of the cucumbers.
4. Slice each cucumber into 4 spears.

Fill the Jar:

1. Add ½ ounce baby dill and 3 garlic cloves to a 32-ounce glass jar.
2. Pack the cucumber spears into the jar.
3. Sprinkle in crushed red pepper and add 16–18 whole black peppercorns.

Make the Pickle Brine:

1. Combine 1 cup water and 2 cups apple cider vinegar in a small pot.
2. Add a generous amount of sea salt and 1 tablespoon sugar.
3. Bring the mixture to a boil.
4. Pour the hot pickling brine into the jar.

Chill and Serve:

1. Cool the jar naturally to room temperature.
2. Seal the jar tightly.
3. Refrigerate for 1 day.
4. Serve the homemade dill pickles after 24 hours, or use them in your chicken shawarma.

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