Homemade Dill Pickles

Ingredients and Weight:

• Cucumbers, 2 pounds (900 grams)
• Dill, 1 cup
• Garlic, 12 cloves
• Red pepper flakes, 1/4 teaspoon
• Salt, 3 tablespoons
• Vinegar, 4 cups
• Water, 2 cups

Preparation Time:

• 20 minutes

Cooking Time:

• Not applicable

Difficulty Level:

• 1 (Simple)

Preparation Method Steps:

1. Slice the cucumbers into 1/4-inch thick rounds.
2. In a large bowl, combine the cucumbers with the dill, garlic, red pepper flakes, and salt. Toss well.
3. In a separate bowl, whisk together the vinegar and water. Pour the vinegar mixture over the cucumbers.
4. Cover the bowl and refrigerate for at least 24 hours before serving.

Nutritional Information:

• Calories: 15 per serving (1/2 cup)
• Fat: 0 grams
• Carbohydrates: 3 grams
• Protein: 0 grams
• Sodium: 500 milligrams

Dish Characteristics:

• Tangy and flavorful
• Crunchy and refreshing
• Versatile and can be used as a side dish, condiment, or garnish

User Comments:

• "These pickles are the perfect balance of sweetness and acidity."
• "They're so easy to make and taste much better than store-bought pickles."
• "I love using them on sandwiches, salads, and tacos."
• "They're the perfect addition to any summer party."
• "They're a great way to use up extra cucumbers."

Special Precautions and Tips:

• Use fresh cucumbers for the best flavor.
• If you don't have fresh dill, you can substitute 1/2 cup of dried dill.
• You can add other spices to taste, such as mustard seeds, celery seeds, or black peppercorns.
• Store the pickles in the refrigerator for up to 2 months.