Dill Pickled Cucumbers
Dill Pickled Cucumbers
Ingredients
For the Pickled Cucumbers
- 1 1/2 pounds mini cucumbers
- 4 cups water
- 2 tablespoons coarse salt
- 4 garlic cloves, peeled and smashed
- 2 small whole red chilies
- 4 fresh dill sprigs
Instructions
- 1
Thoroughly wash the mini cucumbers. Using a fork, prick each cucumber multiple times all over its surface. This will allow the pickling brine to penetrate the cucumbers more effectively.
⏱️ 5 min
- 2
In a small saucepan, bring the water to a rolling boil over medium-high heat. Once boiling, add the coarse salt and stir with a wooden spoon until the salt is completely dissolved, creating the brine. Remove from heat.
⏱️ 5 min
- 3
Carefully arrange the pricked cucumbers vertically inside a tall, clean glass jar. Nest the smashed garlic cloves and whole red chilies among the cucumbers. Place the fresh dill sprigs on top of and around the cucumbers.
⏱️ 5 min
- 4
Pour the hot brine over all the ingredients in the jar, ensuring that the cucumbers, garlic, chilies, and dill are fully submerged. If needed, gently press down the dill sprigs to keep them under the liquid.
⏱️ 2 min
- 5
Seal the jar tightly with a lid. Allow the jar to cool completely to room temperature on the counter. Once cool, transfer the jar to the refrigerator. The cucumbers will begin to pickle within 24 hours, but for best flavor, allow them to pickle for at least 3-5 days before serving. They will continue to develop flavor over time.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Dill Pickled Cucumbers
Ingredients
For the Pickled Cucumbers
- 1 1/2 pounds mini cucumbers
- 4 cups water
- 2 tablespoons coarse salt
- 4 garlic cloves, peeled and smashed
- 2 small whole red chilies
- 4 fresh dill sprigs
Instructions
- 1
Thoroughly wash the mini cucumbers. Using a fork, prick each cucumber multiple times all over its surface. This will allow the pickling brine to penetrate the cucumbers more effectively.
⏱️ 5 min - 2
In a small saucepan, bring the water to a rolling boil over medium-high heat. Once boiling, add the coarse salt and stir with a wooden spoon until the salt is completely dissolved, creating the brine. Remove from heat.
⏱️ 5 min - 3
Carefully arrange the pricked cucumbers vertically inside a tall, clean glass jar. Nest the smashed garlic cloves and whole red chilies among the cucumbers. Place the fresh dill sprigs on top of and around the cucumbers.
⏱️ 5 min - 4
Pour the hot brine over all the ingredients in the jar, ensuring that the cucumbers, garlic, chilies, and dill are fully submerged. If needed, gently press down the dill sprigs to keep them under the liquid.
⏱️ 2 min - 5
Seal the jar tightly with a lid. Allow the jar to cool completely to room temperature on the counter. Once cool, transfer the jar to the refrigerator. The cucumbers will begin to pickle within 24 hours, but for best flavor, allow them to pickle for at least 3-5 days before serving. They will continue to develop flavor over time.
⏱️ 3 min