Homemade Dill Pickles, Three Ways

 There’s no question that my tastebuds have changed over the course of the last couple of years. Not long ago the idea of pickles completely repulsed me, and now I can’t seem to get enough! So when Justin came home recently with a big brown bag filled to the brim with cucumbers from his uncles garden, I knew exactly what we needed to do with them. Inspired by my dear Leah of Freutcake, I transformed a hefty number of them into three types of dill pickles (classic, garlic and super duper spicy!) and our fridge has been happy ever since.

Homemade Dill Pickles, Three Ways

2013-09-17 18:08:42

Serves 1

Homemade dill pickles done three ways

Write a review

Save Recipe

Print

Prep Time

10 min

Cook Time

10 min

Prep Time

10 min

Cook Time

10 min

763 calories

162 g

0 g

4 g

12 g

1 g

2881 g

14224 g

128 g

0 g

2 g

Nutrition Facts

Serving Size

2881g

Servings

1

Amount Per Serving

Calories 763

Calories from Fat 30

% Daily Value *

Total Fat 4g

5%

Saturated Fat 1g

3%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 0mg

0%

Sodium 14224mg

593%

Total Carbohydrates 162g

54%

Dietary Fiber 11g

44%

Sugars 128g

Protein 12g

Vitamin A

109%

Vitamin C

328%

Calcium

34%

Iron

32%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

FOR CLASSIC DILL PICKLES

1. 2 1/4 cups distilled white vinegar
2. 1/2 cup sugar
3. 6 tsp kosher salt
4. 1.5 tsp mustard seeds
5. 1.5 tsp coriander seeds
6. 3 cups water
7. 3 pounds cucumbers, sliced
8. 18 sprigs of fresh dill, (6 per 500 mL jar)

FOR SPICY PICKLES

1. 1 scotch bonnet pepper, chopped finely

FOR GARLIC PICKES

1. 3 garlic cloves, chopped finely

Instructions

1. 1. In a saucepan over low heat, combine the vinegar, water, sugar, salt, mustard seeds & coriander seeds. Stir until sugar & salt are dissolved. Set aside until cool.
2. 2. In a clean 500 mL jar add cucumber slices and dill. Pour the cooled brine overtop, making sure to leave 1/2" room. All of the cucumbers should be completely cool.
3. 3. Seal the lid tightly and refrigerate for 48 hours. Pickled will keep for up to three weeks!

FOR THE SPICY PICKLES

1. 1. Repeat steps 1-2 but add the chopped scotch bonnet pepper (careful, it packs a wollop!)
2. 2. Repeat step 3.

FOR THE GARLIC PICKLES

1. 1. Repeat steps 1-2 but add the chopped garlic.
2. 2. Repeat step 3.

Adapted from Freutcake

beta

calories

763

fat

4g

protein

12g

carbs

162g

more

Adapted from Freutcake

Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/