Homemade Dill Pickles
This recipe works best with the clean, kirby dill pickles (small and unwaxed). It does get more spicy over time, so if you prefer low heat, go easy on the pepper or just leave it out.
Servings: 3 14oz jars
- 4-5 or 1lb kirby cucumbers, washed and dried *See post for details on kirby cucumbers
- 1 ½ tsp dried dill
- 1 cup distilled white vinegar
- 1 cup water
- 1 tsp white sugar
- ½-1 tbsp kosher salt
- 4 small cloves of garlic, sliced
- ¼-1/2 tsp red pepper flakes *this will increase the spicy level over time. Leave out if you don't like a little heat!
- 3-4 14oz mason jars
Combine the vinegar, water, salt, and sugar in a small saucepan, and bring to a gentle simmer over medium heat, until the sugar and salt are dissolved. Allow the mixture to cool.
Cut your kirby cucumbers into ¼ to ½ inch pieces (I like mine thicker as they have more crunch) and place them in the mason jars with garlic cloves, dill, and pepper (if using). I personally like to split up the ingredients in each jar, but if you want you can add these to the cooled vinegar/water mixture you had simmered and pour it all in at once.
Pour the vinegar/water mixture on top of the cucumbers until the jar is full. Place the lid back on the jar and shake everything around. Put in the fridge for at least a day and keep up to 2 weeks*. I've tried these after 1 hour and they're pretty good, but a full day will give you more flavor.*see post note about tyramine