Dill Pickles And Such
Crisp and tangy dill pickles with fresh dill, perfect for snacking or enhancing meals, suited for those who enjoy homemade preserved vegetables with bold flavors.
Ingredients
Instructions
- Bring vinegar and salt to a boil.
- Pack cucumbers in quart jars with alum and dill weed.
- Pour boiling liquid over cucumbers and seal.
- Let stand for 6 weeks before using.
- For a kosher version, add garlic and hot peppers as desired.
Tips & Substitutions
For best results, use fresh, firm cucumbers and avoid any soft or blemished ones. You can substitute kosher salt for regular salt, but ensure it’s non-iodized. Consider adding spices like mustard seeds or red pepper flakes for an extra kick. If you prefer a milder flavor, reduce the vinegar slightly or increase the water. This recipe is a great way to use up an abundance of cucumbers from your garden.
Serving Suggestions
These dill pickles make a fantastic crunchy accompaniment to sandwiches, burgers, or cheese platters. They pair beautifully with the flavors in Meal In A Bowl Pasta Salad or can be served alongside grilled meats for a refreshing contrast. Consider offering them as a tangy snack on their own or as part of a charcuterie board.
Storage & Reheating
Store the sealed jars in a cool, dark place for optimal flavor development. After opening, refrigerate the pickles to maintain freshness, and consume within a few weeks. If you have leftovers, ensure the cucumbers are fully submerged in the brine to prevent spoilage. They can be enjoyed cold straight from the jar or added to salads and sandwiches.
Nutrition & Diet Analysis (per serving)
Each serving of Dill Pickles And Such contains roughly 230 calories, with 3g protein, 44g carbohydrates, and 1g fat. It is an excellent source of vitamin C (47% of the Daily Value), iron (28% of the Daily Value), and vitamin A (21% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1839mg per serving (80% 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
How can I make my pickles crunchier?
To achieve extra crunchiness in your pickles, soak the cucumbers in ice water for a couple of hours before packing them into jars. You can also add a few grape leaves or a pinch of calcium chloride to the brine, as both help maintain crispness during the pickling process.
Can I reuse the brine for a second batch of pickles?
Yes, you can reuse the brine for a second batch of pickles, but it's important to note that the flavor and potency may diminish. Make sure to bring the brine to a boil before adding fresh cucumbers. Otherwise, consider making a new batch of brine to ensure your pickles are flavorful.
What can I do if my pickles are too salty?
If your pickles turn out too salty, you can rinse them under cold water before serving to remove some of the excess salt. Alternatively, you can layer the pickles with sliced cucumbers and let them sit in fresh water for a short period to draw out some of the saltiness.
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).