3 Day Dill Pickles
These tangy and flavorful 3 Day Dill Pickles combine the crispness of fresh cucumbers with the aromatic notes of dill, garlic, and hot peppers. Perfect for those who enjoy homemade preserved foods, they develop a delightful tang after sun fermentation, making a delicious addition to any meal or snack platter.
Ingredients
Instructions
- Mix apple cider vinegar, water, and canning salt and bring to a boil.
- Place dill sprig or dill seed, garlic, onion, and hot pepper in the bottom of a quart jar.
- Add cucumbers into the jar.
- Pour the hot vinegar mixture over the cucumbers and seal the jar.
- Set the jar in the sun for 3 days to ferment.
Tips & Substitutions
For the best results, use fresh, firm cucumbers and ensure your jar is properly sterilized before filling it. If you prefer a milder flavor, you can substitute the hot pepper with a bell pepper. Additionally, feel free to adjust the amount of garlic and onion based on your taste preferences, as these can significantly influence the pickle's flavor.
Serving Suggestions
These dill pickles make a perfect crunchy snack on their own or can be served alongside sandwiches and burgers. They pair beautifully with Southern Tea or can be enjoyed as a tangy side with vegetables on baked potatoes. For a fun twist, try adding them to a cheese platter for added flavor.
Storage & Reheating
After the pickles have fermented for three days, store them in the refrigerator to prolong their freshness. They can last up to a month when refrigerated. Avoid heating the pickles directly, as this will alter their texture. Instead, serve them cold or at room temperature for the best experience.
Nutrition & Diet Analysis (per serving)
Each serving of 3 Day Dill Pickles contains roughly 641 calories, with 12g protein, 86g carbohydrates, and 30g fat. It is an excellent source of dietary fiber (39% of the Daily Value), iron (31% of the Daily Value), and protein (24% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 806mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular salt instead of canning salt?
While canning salt is recommended for its purity and fine texture, you can use kosher salt as a substitute. Just ensure it doesn't contain additives like anti-caking agents, as these can affect the pickling process.
What types of cucumbers are best for pickling?
Pickling cucumbers, often referred to as 'Kirby' cucumbers, are ideal due to their firm texture and fewer seeds. They hold up well during the pickling process, resulting in crunchier pickles. You can also experiment with different varieties for unique flavors.
How long do these pickles last once opened?
Once opened and stored in the refrigerator, these pickles can last up to a month. It's best to keep them submerged in the brine to maintain their crispness and flavor. Always check for any signs of spoilage before consuming.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).