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Sep 19

Homemade Dill Pickles, Three Ways

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 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.

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Homemade Dill Pickles, Three Ways
Serves 1
Homemade dill pickles done three ways
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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.
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/

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