Name: Dill Pickles
Prep time: 10 min
Cook time: 1 min
Total time: 11 min
Yield: 16
Cuisine: American
Ingredients: 12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers; 4 garlic cloves (halved); 2 teaspoons mustard seeds; 2 teaspoons peppercorns; Fresh dill sprigs (a few per jar); 2 cups water; 2 cups distilled white vinegar; ¼ cup cane sugar; 2 tablespoons sea salt

Ingredients

16 serv.

12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers
4 garlic cloves (halved)
2 teaspoons mustard seeds
2 teaspoons peppercorns
Fresh dill sprigs (a few per jar)
2 cups water
2 cups distilled white vinegar
¼ cup cane sugar
2 tablespoons sea salt

Instructions

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1 To make dill pickle spears, slice the cucumbers lengthwise into quarters. To make dill pickle chips, thinly slice them horizontally.
2 Divide the cucumbers among 4 (8-ounce) or 2 (16-ounce) jars. Divide the garlic, mustard seeds, peppercorns, and dill sprigs among each jar.
3 Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and pour over the cucumbers. Set aside to cool to room temperature, then store the pickles in the fridge.
4 Pickle spears will be lightly pickled in 2 days, but their best flavor will start to develop around day 5 or 6. Pickle chips will be lightly pickled in 1 day, and will become more flavorful every day after that. Store in the fridge for several weeks.