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Dill Pickles

Dill Pickles
This Recipe Is:

WebMD Recipe from EatingWell.com

Supermarket dill pickles can’t beat the fresh flavor and snap of homemade.

Ingredients
Prep: 25 minutes | Total Time: 25 minutes
  • 3 1/2 pounds
    pickling cucumbers, or other small cucumbers, cut into quarters or eighths (about 12 cups)
  • 1 tablespoon
    pickling spice
  • 12-24 sprigs
    fresh dill
  • 3-6 whole large cloves
    garlic, sliced
  • 3 cups
    distilled white vinegar, or cider vinegar
  • 3 cups
    water
  • 2 tablespoons plus 2 teaspoons
    sea salt
  • 2 tablespoons
    sugar
Instructions
  1. Divide cucumber spears among 6 pint-size (2-cup) canning jars or similar-size tempered-glass or heatproof-plastic containers with lids. Add 1/2 teaspoon pickling spice to each jar. Divide the dill sprigs and garlic slices among the jars.
  2. Combine vinegar, 3 cups water, salt and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Let boil for 2 minutes. Remove from the heat.
  3. Carefully fill jars (or containers) with brine to within 1/2 inch of the rim, covering the cucumbers completely. (Discard any leftover brine.)
  4. Place the lids on the jars (or containers). Refrigerate for at least 24 hours before serving. Store in the refrigerator for up to 1 month.

 

Nutritional Information

Makes: 6 pint jars (about 12 cups)
  • Calories4
  • Fat0 g
    • Saturated fat0 g
  • Cholesterol0 g
  • Carbohydrates1 g
    • Dietary fiber0 g
  • Protein0 g
  • Sodium53 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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