Quick Garlic Dill Pickles
Crisp, tangy quick dill garlic pickles made in a 500 mL jar with a balanced vinegar brine. No canning required.
Servings: 6
Calories: 26kcal
Equipment
- 500 mL glass jar with lid
- Small Saucepan
- Knife and cutting board or Mandolin
Ingredients
- 2-3 Mini Cucumbers 200–235 g, sliced into spears or rounds
- 1/2 cup Water 120 mL
- 1/2 cup White Vinegar 120 mL
- 1 1/2 tsp Salt 7–8 g
- 1 1/2 tsp Sugar 6–7 g
- 2 cloves Garlic smashed
- 1 tbsp Fresh Dill or 1 tsp Dried Dill
- 1/2 tsp Black Peppercorns optional
- 1/4 tsp Mustard Seeds optional
- Pinch Red Pepper Flakes optional
Instructions
Prep the Cucumbers
- Wash and slice the Cucumbers into even spears or rounds.
Build the Jar
- Add Garlic, Fresh Dill, Black Peppercorns, Mustard Seeds, and Red Pepper Flakes to the jar. Pack the Cucumbers tightly.
Make the Brine
- In a small saucepan, combine Water, White Vinegar, Salt, and Sugar. Heat until fully dissolved.
Pour
- Pour the hot brine over the cucumbers until fully submerged.
Cool and Seal
- Let cool to room temperature, cover and then refrigerate for at least 24 hours.
Nutrition
Calories: 26kcal | Carbohydrates: 4g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.04g | Cholesterol: 2mg | Sodium: 92mg | Potassium: 172mg | Fiber: 1g | Sugar: 2g | Vitamin A: 81IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 0.4mg
