• 89calories

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Nutrition Info . . .

MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 cups water (I use distilled bottled water)

  2. 1/4 cup kosher salt (use only kosher salt)

  3. 2 tablespoons white vinegar

  4. 2 lbs small cucumbers , thoroughly scrubbed

  5. 1/3-1/2 cup coarsely chopped fresh dill (for a stronger dill flavor increase to 3/4 cup)

  6. 8 large fresh garlic cloves (coarsely chopped or sliced, use more for a stronger garlic taste)

  7. 8 whole black peppercorns

Instructions Jump to Ingredients ↑

  1. Clean the glass jar and lid thoroughly in your dishwasher or with hot soapy water.

  2. Combine the water, salt and vinegar in a saucepan; bring to a boil over medium heat.

  3. Remove from heat; cool to room temperature.

  4. Pack the cucumbers and the remaining ingredients in a 2-quart (2 litre) glass jar, and pour brine (water/vinegar mixture) over them, covering the cucumbers completely.

  5. Store, covered in the the refrigerator.

  6. The pickles will be ready in 7 days, but the longer you leave them in the refrigerator the better they will be and will keep refrigerated for months (if they last that long!).

  7. **NOTE** since the peel is eaten on these pickles, make certain to wash and scrub the outside of the cucumbers well to remove any dirt, I use a small nail brush to scrub the outsides.


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