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Homemade Dill Pickles

These Homemade Dill Pickles are packed with flavor!
Course Snack
Cuisine Healthy
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 12
Calories 13kcal
Author Wendy Polisi

Ingredients

  • 1 ½ lbs cucumbers
  • 4 garlic cloves peeled and smashed
  • 2 teaspoons Dill seeds
  • ½ teaspoon Red pepper flakes
  • Brine:
  • 1 cup cider vinegar
  • 1 cup water
  • 1 ½ Tablespoon Pickling salt
  • 2 drops Dill Essential Oil
  • Special Equipment: Canning Jars

Instructions

  • Prepare the jars.
  • Cut cucumbers in spears. Cut off blossom end (enzymes that make pickles limp are found here).
  • Add cucumber spears to jars
  • Per jar add 2 smashed cloves of garlic, 1 teaspoon Dill seed, ¼ teaspoon Red pepper flakes (less if you want it less spicy).
  • Pack cucumbers in jars leaving at least ½ inch of space at the top of jar.
  • Boil pickling brine and pour over cucumbers.
  • Add 2 drops of dill essential oil to each jar.
  • Remove air bubbles by tapping the jars against the counter. Tighten lids.
  • Keep in refrigerator if not processing. Wait at least 48 hours before opening.
  • Process 5 minutes in water bath if storing longer

Nutrition

Calories: 13kcal | Carbohydrates: 1g | Sodium: 4mg | Potassium: 99mg | Vitamin A: 65IU | Vitamin C: 2.2mg | Calcium: 16mg | Iron: 0.2mg