I am very particular about pickles. I need them to have the right amount of crunch, the right amount of tanginess, a hint of sweetness, and a whisper of pepper. Like I said, I am very particular and because of that, for years, I just stopped eating pickles…until now. Don’t ask me why I waited so long, but I finally decided to make my own pickles and (surprise) they are just the way I like them. Hopefully, you will like them too. Let’s get started.
Dill Pickles
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- Prep Time
- Minutes
- Difficulty Level Novice
Ingredients
- 3/4 cup of water
- 2 pickling or Persian cucumbers
- 3 cloves of garlic
- 2 tablespoons of fresh dill
- 1/2 cup of white vinegar
- 1 tablespoons of Kosher salt
- 1/2 teaspoon of sugar
- 1 teaspoon of crushed red pepper
Instructions
- Bring the water to a boil. While the water is coming to a boil, slice the cucumbers into rounds, mince the garlic, and rough chop the dill.
- In a large bowl, combine the water, vinegar, salt, and sugar. Stir until the salt and sugar have fully dissolved into the mixture and allow the mixture to cool for about twenty minutes.
- Place the cucumbers into a large bowl and pour the mixture over the cucumbers. Add in the garlic, dill and crushed red pepper and stir. Refrigerate for at least two hours (but preferably, overnight) and enjoy.
- Ready in : 150 Minutes
- Course : Appetizer
- Recipe Type : Appetizers
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