Open Jar Dill Pickles
Crisp, tangy dill pickles with garlic and vinegar, perfect as a snack or condiment. Simple to make and ideal for those who enjoy homemade preserved flavors.
Ingredients
Instructions
- Put sliced cucumbers into a quart canning jar.
- Mix vinegar, pickling salt, and sugar in a separate bowl.
- Pour the mixed ingredients into the jar with the cucumbers.
- Put the cap on the jar.
- Let stand on the counter for 3 to 4 days.
- Refrigerate the jar.
- The pickles should be ready to eat after refrigeration.
Tips & Substitutions
For best flavor, let the pickles marinate for at least 3 days at room temperature before refrigerating. You can substitute the pickling salt with kosher salt, but avoid table salt as it contains anti-caking agents that may affect the brine. Adding a pinch of red pepper flakes can give the pickles an extra kick.
Serving Suggestions
These dill pickles make a fantastic snack on their own or can be served as a tangy accompaniment to sandwiches or burgers. They also pair beautifully with Sunday Morning Caramel Rolls for a delightful brunch spread. Consider serving them alongside a charcuterie board for a refreshing contrast.
Storage & Reheating
Once the pickles are refrigerated, they can last for several weeks. Ensure the jar is tightly sealed to maintain freshness. If you have leftovers, simply keep them submerged in the brine to prevent spoilage. For an extra crunch, enjoy them chilled straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Open Jar Dill Pickles contains roughly 87 calories, with 2g protein, 20g carbohydrates, and 1g fat. It is an excellent source of vitamin C (35% of the Daily Value), and a good source of dietary fiber. It also contributes 3g 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 the pickles last once opened?
Once opened and refrigerated, these dill pickles can last for about 2 to 3 weeks. Just ensure they are always kept submerged in the brine to maintain their flavor and crunch.
Can I use other types of cucumbers?
While medium size cucumbers are ideal for this recipe, you can also use smaller varieties like gherkins for a bite-sized treat, or larger cucumbers if you prefer thicker slices. Just adjust your slicing technique accordingly.
What if I want to make these pickles spicy?
To add heat, consider including sliced jalapeños or crushed red pepper flakes to the brine. This will infuse a spicy flavor into the pickles as they sit. Adjust the amount based on your heat preference.
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).