Ingredients and Weight:
- Cucumbers (16 oz) - 2 lbs
- Dill (fresh) - 1 cup
- Garlic (cloves) - 12
- Black Peppercorns - 1 tbsp
- Mustard Seeds - 1 tbsp
- Celery Seeds - 1 tbsp
- White Vinegar (5%) - 4 cups
- Pickling Salt - 2 tbsp
- Granulated Sugar - 1/2 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Cut the cucumbers into 1-inch spears or your desired shape.
- In a large bowl, combine the cucumbers, dill, garlic, peppercorns, mustard seeds, and celery seeds.
- In a separate bowl, whisk together the vinegar, pickling salt, and sugar. Pour this mixture over the cucumbers.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 24 hours, or up to 2 weeks.
Nutritional Information:
- Calories: 20 per serving (1/2 cup)
- Fat: 0g
- Carbohydrates: 5g
- Protein: 0g
- Sodium: 400mg
Dish Characteristics:
- Crisp and refreshing
- Tangy and flavorful
- Perfect as a side dish or appetizer
User Comments:
- "These pickles are so easy to make and taste incredible. They're the perfect condiment for sandwiches, burgers, and salads."
- "I love the dill and garlic flavor combination. It's so unique and refreshing."
- "These pickles are a great way to use up extra cucumbers in the summer."
- "I've made these pickles several times now and they're always a hit with my guests."
- "I highly recommend giving these pickles a try. You won't be disappointed!"
Special Precautions and Tips:
- Use fresh cucumbers for best results.
- If you don't have pickling salt, you can use regular table salt. Just be sure to reduce the amount to 1 tbsp.
- The pickles will keep in the refrigerator for up to 2 weeks.
