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Create exceptionally crisp, tangy, and flavorful homemade dill pickles with this classic canning recipe. Packed with fresh dill and garlic, these pickles are a superior alternative to store-bought versions and the perfect crunchy addition to sandwiches, burgers, or as a standalone snack.
Sterilize Jars and Lids (15 minutes)
Prepare the Cucumbers (15 minutes)
Pack the Jars (10 minutes)
Create exceptionally crisp, tangy, and flavorful homemade dill pickles with this classic canning recipe. Packed with fresh dill and garlic, these pickles are a superior alternative to store-bought versions and the perfect crunchy addition to sandwiches, burgers, or as a standalone snack.
This american recipe takes 65 minutes to prepare and yields 32 servings. At 23.61 calories per serving with 1g of protein, it's a moderately challenging recipe perfect for snack or side.
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Make the Pickling Brine (5 minutes)
Fill and Seal the Jars (5 minutes)
Process in Water Bath (20 minutes)
Cool, Check Seal, and Store
Add a whole dried chili pepper (like chile de árbol) or a sliced fresh jalapeño to each jar along with the red pepper flakes for extra heat.
Increase the garlic to 5-6 cloves per jar for a more pungent, garlic-forward flavor.
For a quicker version, skip the water bath processing (Step 6). Let the filled jars cool to room temperature, then store them in the refrigerator. They will be ready to eat in 2-3 days and will keep for about 2 months.
The pickling process can encourage the growth of beneficial bacteria (probiotics), which are essential for maintaining a healthy digestive system.
Made primarily from cucumbers and water, dill pickles are extremely low in calories and contain no fat, making them an excellent choice for weight management.
Cucumbers contain antioxidants, and the herbs and spices used in pickling, like dill and garlic, add to the antioxidant content, which helps protect the body from cellular damage.
Mushiness is often caused by a few factors: using cucumbers that aren't fresh, not trimming the blossom end (which contains softening enzymes), using a brine that isn't hot enough, or over-processing the jars in the water bath.
It's not recommended. Table salt contains iodine and anti-caking agents that can make your pickling brine cloudy and may impart a slightly bitter taste. For clear brine and pure flavor, always use pickling or kosher salt.
After cooling for 12-24 hours, the lid should be concave (curved downward) and should not move or make a popping sound when you press on the center. If it flexes, the jar has not sealed and should be refrigerated and eaten soon.
These homemade dill pickles are very low in calories. A serving of about 2 spears (55g) contains approximately 5-10 calories, making them a great guilt-free snack.
Yes, in moderation. They are a low-calorie, fat-free food and a source of some vitamins. The pickling process can also create probiotics beneficial for gut health. However, they are very high in sodium, so they should be consumed mindfully, especially by those monitoring their blood pressure.
For the best flavor, it's recommended to let the pickles cure in their jars for at least 2 weeks. The flavor will continue to improve and will be at its peak after 4-6 weeks.
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