I LOVE dill pickles, so I was so excited to come across this homemade dill pickle recipe from Food & Wine recently. Especially since I'm growing my first actual pickling cucumbers this year, I decided this would be the perfect recipe to try out on my first harvest... Well, I'm happy to report that it was a success!! These dill pickles are delish - so crunchy and refreshing, with plenty of dill and garlic flavor. If you like dill pickles, I definitely recommend giving this recipe a try!
Easy Dill Pickles
- 1 1/2 cups distilled vinegar
- 1/8 cup sugar
- 4 tsp. kosher salt
- 1 tsp. mustard seeds
- 1 tsp. coriander seeds
- 3/4 tsp. dill seeds
- 2 cups hot water
- 2 lbs. pickling cucumbers (like Kirby), sliced 1/4 inch thick
- 3/4 cup coarsely chopped dill
- 3 garlic cloves, coarsely chopped
In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds, and dill seeds with the hot water. Stir until the sugar and salt is dissolved. Let the brine cool.
In a large bowl, toss the cucumbers with the fresh dill and garlic. Pour the brine over the cucumbers, and turn to coat. Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap. Refrigerate the pickles overnight, stirring once or twice. Serve cold.
If not serving right away, transfer pickles and brine to an airtight container, and keep refrigerated for up to 1 week. Enjoy!
*Recipe via Food & Wine