Homemade sour dill pickles are quite easy to make and they are a real treat. I love them as a snack, as is, or in my sandwiches. Love, love them in tuna salad. Yummy.
We will be using Persian or cocktail cucumbers and fresh dill for these homemade sour dill pickles. They will take minutes to prepare and will be ready for enjoying in 48 hours. If you leave the cucumbers whole, you will have to wait for 5 days for them to be ready. If you want pickle chips, they will be ready in 24 hours. What ever you decide, I promise you will be very satisfied with this recipe.
Make sure you are using clean jars with lids when making pickles at home. I use one gallon Mason jars when I make mine. In fact, I use one gallon Mason jars for all types of things! They are very useful.
This recipe is made with white distilled vinegar and water. No sugar. The sugar is not necessary and keeps the pickles nice and sour. However, if you want to add sugar to your vinegar/water mix, go ahead and add 1/4th cup. The sugar will balance the tartness of the vinegar.
Try and use Kosher or sea salt when pickling as the iodine in table salt may change the flavor of your pickles. Don’t worry too much if you only have table salt. Just use it.
How to make homemade sour dill pickles –
2 – 1 quart jars with lids
2 cups white distilled vinegar
2 cups water
2 tablespoons salt
16 Persian or cocktail cucumbers — halved
4 garlic cloves — peeled and halved
2 large dill sprigs
1 teaspoon black peppercorns — divided
Place the vinegar, water and salt in a pot over medium heat. Stir until the salt is dissolved. Turn off the heat.
Place a dill sprig in each of the jars. Snuggly place 16 cucumber halves into each one. Add the garlic and peppercorns.
Pour the hot vinegar in each jar, over the cucumbers. Make sure they are completely covered in liquid.
Cool the jars completely. Cover and refrigerate.
All the cucumbers to pickle for at least 48 hours before you taste them.
These pickles will last you for about 6 weeks in the fridge in a closed jar.