Ingredients
Pickling Ingredients
- 12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers
- 4 garlic cloves, halved
- 2 teaspoons mustard seeds
- 2 teaspoons peppercorns
- Fresh dill sprigs, a few per jar
Pickling Brine
- 2 cups water
- 2 cups distilled white vinegar
- ¼ cup cane sugar
- 2 tablespoons sea salt
Instructions
- Prepare the Cucumbers: Slice the cucumbers lengthwise into quarters to make dill pickle spears, or thinly slice them horizontally to make dill pickle chips.
- Fill the Jars: Divide the prepared cucumbers evenly among 4 (8-ounce) or 2 (16-ounce) jars. Add the halved garlic, mustard seeds, peppercorns, and dill sprigs evenly across each jar.
- Make the Brine: In a medium saucepan over medium heat, combine water, distilled white vinegar, cane sugar, and sea salt. Stir continuously until the sugar and salt are fully dissolved, which should take about 1 minute. Remove from heat and let the brine cool slightly.
- Pour and Cool: Pour the warm brine over the cucumbers and spices in each jar, filling the jars. Allow the jars to cool to room temperature on the counter.
- Refrigerate and Pickle: Once cooled, seal the jars and store them in the refrigerator. Dill pickle spears will be lightly pickled after 2 days but develop their best flavor around day 5 or 6. Dill pickle chips will be lightly pickled in 1 day and improve in flavor every day after. Store pickles refrigerated for several weeks for optimal freshness and taste.
Notes
- Pictured jars are Weck jars, which are recommended for pickling and canning.
- Adjust cucumber slicing based on desired pickle shape: spears or chips.
- Ensure brine is slightly cooled before pouring over cucumbers to avoid cooking them.
- Pickling is a quick refrigerator method; no need for water bath canning in this recipe.
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Category: Pickles
- Method: No-Cook
- Cuisine: American
- Diet: Low Fat
