Mom'S Dill Pickles
Crisp, tangy dill pickles with a fresh garlic and dill flavor, perfect as a snack or condiment, suited for those who enjoy homemade preserved vegetables.
Ingredients
Instructions
- Wash cucumbers; pack cucumbers, dill, and small pieces of garlic into a 2-quart canning jar.
- Mix vinegar, water, sugar, and canning salt to make the syrup, then pour cold over the filled jar.
- Place jars in a canner of cold water that comes up to the neck of the jars.
- Make sure a rack is in the canner.
- Put on the burner and bring to a boil, boiling until pickles change to a lighter green color.
- Remove jars from the canner; tighten lids to seal. Pickles are ready to eat in a week.
Tips & Substitutions
For the best flavor, use fresh dill and high-quality vinegar. If you prefer a spicier kick, consider adding a pinch of red pepper flakes or some mustard seeds to the jar. Make sure your jars are sterilized before filling them to prevent spoilage. You can also substitute the sugar with honey for a natural sweetness, but adjust the quantity to taste.
Serving Suggestions
These dill pickles are perfect as a crunchy snack or a tangy side dish, beautifully complementing sandwiches, especially with Indiana Chili. Serve them alongside grilled meats or as part of a charcuterie board. They also make a great addition to salads, such as Granny'S Cole Slaw, adding a punch of flavor.
Storage & Reheating
Store the pickles in a cool, dark place. Once opened, keep them in the refrigerator, where they will stay fresh for several weeks. If you want to preserve them longer, ensure the jars are sealed properly and can be stored in a pantry. Always use a clean utensil to remove pickles to avoid contamination.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Dill Pickles contains roughly 503 calories, with 5g protein, 101g carbohydrates, and 0g fat. It is an excellent source of vitamin C (37% of the Daily Value), iron (25% of the Daily Value), and potassium (20% of the Daily Value), and a good source of calcium and dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
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 long do these pickles last?
If properly canned and sealed, these dill pickles can last for up to a year in a cool, dark place. Once opened, they should be refrigerated and consumed within a few weeks for the best quality.
Can I use larger cucumbers for this recipe?
While small cucumbers are ideal for crunchiness, you can use larger ones. Just slice them into spears or rounds to ensure they pickle evenly. However, adjust the processing time if they are significantly larger.
What can I do if my pickles are too salty?
If you find the pickles too salty, you can rinse them under cold water before serving. Alternatively, try using less canning salt next time or adding a bit more vinegar to balance the flavor during the preparation.
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).