Garlic Dill Pickles

Name: Garlic Dill Pickles
Yield: 2 pounds
Ingredients: 2 pounds pickling cucumbers, such as Kirby, scrubbed; 4 cups water; 2 tablespoons distilled white vinegar; 1/4 cup kosher salt; 2 tablespoons sliced garlic; 2 tablespoons coarsely chopped fresh dill; 1 tablespoon brown or yellow mustard seeds; 1 bay leaf

Garlic 4th of July Pickling Picnic Vegan Vegetarian Lunch Snack Kid Friendly Preserving DIY Vegetables Easy

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Rate

2 pounds Easy

Total: 1 hr 25 mins, plus pickling time Active: 10 mins

20 Ratings

Ingredients (8)

2 pounds pickling cucumbers, such as Kirby, scrubbed
4 cups water
2 tablespoons distilled white vinegar
1/4 cup kosher salt
2 tablespoons sliced garlic
2 tablespoons coarsely chopped fresh dill
1 tablespoon brown or yellow mustard seeds
1 bay leaf

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Nutritional Information

Calories51
Fat0.87g
Saturated fat0.12g
Trans fat
Carbs10.32g
Fiber1.49g
Sugar3.94g
Protein2.22g
Cholesterol
Sodium1113.4mg
Nutritional Analysis per serving (4 servings) Powered by

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This is as easy as pickling gets, so there’s no reason not to make your own dill pickles. The longer these pickles sit, the more sour they become. Enjoy them on sandwiches or burgers, or as a snack on your next road trip.

For a behind-the-scenes look at the Brombergs’ cooking philosophy, check out their Q&A with CHOW.

Adapted from "Bromberg Bros. Blue Ribbon Cookbook" by Bruce Bromberg, Eric Bromberg, and Melissa Clark

Instructions

1Chill the cucumbers in the refrigerator for at least 30 minutes and up to overnight.
2Combine water, vinegar, and salt in a medium nonreactive saucepan. Place over medium-high heat and bring to a boil. Cook, stirring occasionally, until the salt has dissolved, about 3 to 5 minutes. Remove from heat and allow the mixture to cool to room temperature.
3Transfer chilled cucumbers to a large bowl. Add garlic, dill, mustard seeds, and bay leaf. Pour cooled water-vinegar mixture over the cucumbers. Place a plate or other weight on top of the cucumbers to completely submerge them in the liquid. Cover the bowl tightly with plastic wrap and let it stand at room temperature for 3 to 4 days. Refrigerate the pickles in a tightly covered jar for up to 1 week.