Homemade Dill Pickles

Ingredients

• 4 whole pickling cucumbers
• 4 whole garlic cloves
• ½ cup fresh dill
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds
• 2 cups water
• 1 cup white vinegar
• 1 tablespoon salt

Instructions

1. 1

   Wash the 4 cucumbers and slice into spears or rounds. Peel the 4 garlic cloves and lightly crush them with the flat side of a knife.

2. 2

   In a small saucepan, combine 2 cups water, 1 cup white vinegar, and 1 tablespoon salt. Bring to a boil over high heat, stirring until the salt dissolves, about 3 minutes.

3. 3

   Pack the cucumber spears into a clean 1-quart jar along with the garlic, 0.5 cup fresh dill, 1 teaspoon black peppercorns, and 1 teaspoon mustard seeds.

4. 4

   Pour the hot brine over the cucumbers, making sure they are fully submerged. Let the jar cool to room temperature, about 30 minutes.

5. 5

   Seal the jar and refrigerate for at least 48 hours before eating. The pickles will keep for up to 2 weeks in the fridge.

Tools you’ll need

• 1-quart jar with lid
• small saucepan
• knife and cutting board

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