Ingredients
Scale
- 6–8 fresh cucumbers (preferably pickling variety)
- 4 cups water
- 2 cups distilled white vinegar
- 3 tablespoons salt (non-iodized)
- 4 cloves garlic, peeled
- 2 tablespoons dill seed or fresh dill
- 1 teaspoon red pepper flakes (optional for a spicy kick)
- Horseradish root (optional, for added flavor)
- Jars and lids for canning
Instructions
- Start by washing your cucumbers thoroughly. For crispier pickles, trim the blossom ends to prevent softening. Slice or leave whole based on your preference.
- Combine water, vinegar, and salt in a pot. Bring to a boil, stirring until salt dissolves. Let the brine cool slightly.
- Place garlic, dill, and optional spices into sterilized jars. Pack cucumbers tightly without crushing.
- Pour warm brine over cucumbers, covering them completely.
- Seal the jars with lids. Process in a boiling water bath for about 10 minutes for proper preservation.
Notes
- Use fresh cucumbers and non-iodized salt for best crispness.
- Add grape leaves or horseradish root for extra crunch.
- Store in a cool, dark place; refrigerate after opening.
- Consume within a month for optimal flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack, Canning
- Method: Canning, Pickling
- Cuisine: American
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 pickle or 2 tablespoons
- Calories: 5 Kcal
- Sugar: 0g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.3g
- Protein: 0g
- Cholesterol: 0mg