whole dill pickle recipe

Written BySheba G Updated On
whole dill pickle recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best whole dill pickle recipe

I’ve been making whole dill pickles for years, and it’s a recipe that never fails to impress my family and friends. There’s something special about the way the tangy flavor of the pickling liquid infuses into the cucumbers, making them taste like a fresh summer day. I love how versatile this recipe is – you can make it in large batches for special occasions or in smaller quantities for a quick snack.

The best part is that it’s ridiculously easy to make, requiring only a few ingredients and minimal preparation time. My kids adore helping me in the kitchen, and they’re always excited to get their hands on some freshly made pickles. Whether you’re a seasoned home cook or a total newbie, this recipe is sure to become a staple in your household.

I’ve even been known to give away jars of these pickles as gifts, because everyone loves them so much! In addition to being delicious, whole dill pickles are also incredibly healthy – they’re packed with vitamins and minerals from the cucumbers, garlic, and spices. Plus, they make a great addition to sandwiches, salads, and other dishes.

One of my favorite things about this recipe is how well it freezes – just store them in an airtight container in the fridge for up to 6 months. This means you can make a big batch and enjoy them all year round. So if you’re looking for a simple yet impressive side dish or snack that’s perfect for any occasion, look no further than these whole dill pickles!

They’re sure to become a favorite in your household just like they have in mine.

Whole Dill Pickle Recipe

Whole Dill Pickle Recipe

4.8 from 1350 votes

This recipe creates tangy, crisp whole dill pickles perfect for snacking or adding to sandwiches. The process involves fermenting cucumbers with dill, garlic, and spices for a classic flavor.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 days
Servings: 4Cuisine: InternationalCalories: 10 kcal

🥘Ingredients

For the Brine

2 cups water
2 cups white vinegar
2 tbsp pickling salt

For the Pickles

1 kg cucumbers
2 heads fresh dill
4 cloves garlic

👨‍🍳Directions

1Wash the cucumbers thoroughly to remove any dirt or residue.
2Ensure they are completely dry, then trim the blossom ends off the cucumbers.
3This prevents the pickles from becoming mushy.
4Cut the cucumbers in half lengthwise, then place them in a large jar.
5Add the dill and garlic to the jar, placing them among the cucumbers.
6This will infuse the pickles with a tangy, aromatic flavor.
7Pour the water, vinegar, and pickling salt into a separate bowl and stir until the salt is completely dissolved.
8Pour the brine over the cucumbers, dill, and garlic in the jar, ensuring that all the cucumbers are fully submerged.
9If necessary, use a weight to keep the cucumbers under the brine.
10Cover the jar with a lid and let it sit at room temperature for 3 days.
11After 3 days, check the jar for any signs of fermentation, such as bubbles or a slight fizz.
12If the pickles are not yet to your desired level of tanginess, continue fermenting them at room temperature for up to 25 days.
13Once the pickles have reached your desired level of tanginess, store them in the refrigerator.
14This will slow down the fermentation process and preserve the pickles for up to 3 months.
15Enjoy your homemade whole dill pickles as a snack or in sandwiches.

🔧Equipment

Large jar with lid
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 10 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 320mg🌾Total Carbs: 2g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 0.5g

📝Notes

Tips: You can add other spices like black peppercorns or mustard seeds for extra flavor. Ensure the cucumbers are fully submerged in the brine to prevent mold growth.

One thing I love about whole dill pickles is how versatile they are when it comes to storage and serving ideas – you can enjoy them straight from the fridge as a snack or add them to sandwiches and salads for an extra burst of flavor.

To store leftover pickles properly, simply place them in an airtight container in the fridge for up to 6 months – just be sure not to leave them at room temperature for too long as they may ferment unevenly.

❓ Frequently Asked Questions About Whole Dill Pickle

1. What type of cucumbers should I use?

In order to make the best whole dill pickles, you’ll want to use fresh cucumbers that are about 4-6 inches long. You can either use traditional slicing cucumbers or English hothouse cucumbers – both work great.

2. How do I ensure my pickles are properly sterilized?

To avoid contamination and spoilage, it’s essential to sterilize your jars and equipment before making your pickles. Simply submerge them in boiling water for 10 minutes to kill off any bacteria.

3. Can I use store-bought pickling spice instead of making my own?

While store-bought pickling spice can be convenient, I highly recommend making your own spice blend using ingredients like garlic, mustard seeds, coriander seeds, cumin seeds, dill weed, salt, and black peppercorns.

4. Why do my pickles need to be submerged under brine for at least 24 hours?

This process allows the flavors from the brine to penetrate deep into the cucumbers, giving them that classic pickle taste and texture.

5. Can I can these pickles using the water bath method?

No – due to their low acidity level (less than 4%), these pickles are not suitable for canning using the water bath method.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts