How to make Pickles
Takes 15 minutes | Serves 16 |
Fresh, homemade dill refrigerator pickles ready in just a few hours. Enjoy the crisp, tangy flavor with the perfect hint of sweetness and spice. This simple recipe yields a medium jar of pickles, offering about five dl of sliced pickles.
Ingredients
- 340 g
- 118 ml Water
- 118 ml
- 1.5 tbsp
- 1.5 tsp
- 0.25 tsp Red pepper flakes
- 20 twists
- 0.25 cup
- 2 cloves
- 1 leaf
Steps
- Slice cucumbers into thin rounds for chips or into spears as desired. Adjust length to fit your jar.
- Combine water, vinegar, maple syrup, salt, red pepper flakes, and black pepper. Stir until salt dissolves.
- Place cucumbers in a jar, add dill and garlic, tuck in the bay leaf, and pour the brine over to submerge. Cover and refrigerate for 1-3 hours, depending on the cut of your cucumbers.
- Store in the refrigerator for up to 3 weeks, with flavor developing over a few days.
Preparing the Cucumbers
Mixing the Brine
Assembling the Pickles
Storage
Nutritional Information
0 calories per serving