Homemade Dill Pickles
Perfect dill pickles for a sandwich, hamburgers, or right out of the jar. They are cool, crisp, and have the right amount of flavor.
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Ingredients
- 3-4 Persian Cucumbers
- ½ cup Water
- ½ cup Rice Vinegar
- ¼ cup Yellow Onion
- 2 tablespoons Maple Syrup
- 1 ½ teaspoons Salt
- ½ teaspoon Whole Black Peppercorns
- ½ teaspoon Yellow Mustard Seeds
- ¼ teaspoon Red Pepper Flakes
- 3-5 sprigs Dill roughly chopped
- 3 cloves Garlic peeled and smashed
- 1 bay leaf
Instructions
- Cut the cucumbers in half long ways. Cut each in half again.
- Put all the ingredients (minus the cucumbers) in a mason jar. Place the lid tightly on top of the mason jar. Shake it up.
- Once fully mixed add the cucumbers.
- If the liquid does not cover the cucumbers, add equal parts of water and rice vinegar.
- Allow the pickles to sit overnight so they absorb all the yummy flavors. This will also allow for a crunchy pickle spear.
Nutrition
Calories: 17kcal | Carbohydrates: 4g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 293mg | Potassium: 43mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.1mg
Servings: 12
Calories: 17kcal