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Homemade Dill Pickles
These Homemade Dill Pickles are packed with flavor!
Course Snack
Cuisine Healthy
Prep Time 20 minutes minutes
Cook Time 5 minutes minutes
Total Time 25 minutes minutes
Servings 12
Calories 13kcal
- 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
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
Calories: 13kcal | Carbohydrates: 1g | Sodium: 4mg | Potassium: 99mg | Vitamin A: 65IU | Vitamin C: 2.2mg | Calcium: 16mg | Iron: 0.2mg