2-Day Crunchy Dill Pickle Slices You Can’t Resist
Crisp and tangy dill pickle slices perfect for sandwiches, burgers, or snacks.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 2 pints 1x
- Category: Condiment
- Method: Refrigeration
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 4 cups cucumbers, thinly sliced
- 2 cups water
- 1 cup white vinegar
- 1 tbsp salt
- 2 cloves garlic, crushed
- 1 tbsp dill seeds
- 1 tsp black peppercorns
Instructions
- Sterilize jars and lids.
- Pack cucumber slices tightly into jars.
- Combine water, vinegar, salt, garlic, dill seeds, and peppercorns in a saucepan.
- Bring mixture to a boil.
- Pour hot liquid over cucumbers, leaving 1/2 inch headspace.
- Seal jars and refrigerate for at least 48 hours before serving.
Notes
- Use fresh cucumbers for best results.
- Flavor improves after 1 week.
- Store refrigerated for up to 2 months.
Nutrition
- Serving Size: 1/4 cup
- Calories: 5
- Sugar: 0g
- Sodium: 290mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Find it online: https://cannedkitchen.com/crunchy-dill-pickle-slices-recipe/