Eva Kolenko
In this dill pickle recipe, always trim off stems and ends before pickling veg; enzymes in both can lead to mushy pickles.
Recipe information
Yield
Makes 2 quarts
Ingredients
2
lb. kirby cucumbers, quartered
10
large sprigs dill
1
cup white distilled vinegar
2
Tbsp. kosher salt
2
tsp. sugar
2
tsp. black peppercorns
2
tsp. caraway seeds
Special Equipment:
Two 1-qt. canning jars with lids
Need to make a substitution?
Preparation
Step 1
Divide cucumbers and dill between jars. Bring vinegar, salt, sugar, peppercorns, caraway seeds, and 2 cups water to a boil in a small saucepan, stirring to dissolve salt and sugar. Pour hot brine into jars, dividing evenly, and cover. Let cool, then chill.
Step 2
Do Ahead: Cucumbers can be pickled 2 months ahead. Keep chilled.
Nutrition Per Serving
Calculated for 32 servings (about 1/4 cup each): Calories (kcal) 5 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 0 Sodium (mg) 360