Super Easy Dill Pickles
Use those fresh garden cucumbers and make these Super Easy Dill Pickles from scratch for your own crunchy, dill, pickle treat!
Ingredients
- 5 medium to large fresh cucumbers
- 4 cloves fresh garlic
- 4 sprigs of fresh dill
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon yellow mustard seeds
- 1/4 teaspoon whole peppercorns
- 1/8 teaspoon red pepper flakes
- 2 tablespoons pickling salt or kosher salt
- 2 cups water
Instructions
- Slice your cucumbers into spears or if small pickling cucumbers, keep whole.
- Pack them into a quart jars, super tight.
- Add garlic, dill, mustard, coriander, peppercorns, and red pepper flakes in on top.
- In a separate bowl, mix 2 cups of water and 2 tablespoons of pickling salt or kosher salt until it dissolves. Pour in water over cucumbers and spices into jars (or as much of the water that fits). Be sure that the cucumbers are completely submerged in the water. See recipe notes.
- Loosly cover the jars with lids, place on a baking sheet or plate to collect brine overflow and store in a cool dry place to ferment for at least 3 days
- After 3 days test your pickles for flavor and crunch. If to your liking, put jars in fridge to stop fermentation process.
Notes
Pickles will keep for about 6 months in the fridge.
Keeping Pickles Submerged: If they are packed tightly enough, they may stay submerged, but if not, then you can use either fermentation weights, or a plastic bag filled with additional brine to keep them weighted down.