From DN Recipes by David Nagy · Food & Beverage

Dill Pickles

Published

  • 12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers
  • 2 tsp mustard seeds
  • 2 tsp peppercorns
  • Fresh dill sprigs
  • 4 garlic cloves, halved
  • 2 cups water
  • 2 cups white vinegar
  • 1/4 cup sugar
  • 2 tbsp sea salt

Directions
Make the brine
  1. In a saucepan, heat water, vinegar, sugar, and salt over medium heat.
  2. Stir until fully dissolved (about 1 minute).
  3. Let cool slightly, then pour over cucumbers. Prepare the cucumbers:
  4. Thinly slice cucumbers horizontally or lengthwise into quarters.
Fill the jars
  • Divide cucumbers between 4 (8-ounce) or 2 (16-ounce) jars.
  • Add garlic, mustard seeds, peppercorns, and dill to each jar.
  • Let pickles cool to room temperature.
  • Refrigerate for best results.
Pickling Timeline
Lightly pickled in 1-2 days; best flavor develops around day 5 or 6.
Pickles keep well in the fridge for several weeks.