| Level: | Easy |
| Total: | 4 days 30 min |
| Prep: | 4 days |
| Cook: | 30 min |
| Yield: | 15 pickles |
| Level: | Easy |
| Total: | 4 days 30 min |
| Prep: | 4 days |
| Cook: | 30 min |
| Yield: | 15 pickles |
Ingredients
- 15 pickling cucumbers or Kirbies
- 3 cups water
- 2 cups white vinegar
- 1/4 cup coarse salt
- 2 tablespoons granulated sugar
- 3/4 teaspoon ground cumin
- 1 teaspoon black peppercorns
- 1/2 teaspoon turmeric
- 2 whole cloves
- 1 bay leaf
- 1 medium onion, sliced
- 1 stalk celery, sliced
- 1/2 carrot, peeled and sliced
- 1 jalapeno pepper, sliced with seeds
- 8 garlic cloves, peeled
- 1 bunch dill
- 1 sprig thyme
Instructions
- Bring a large stockpot water to a boil. Add cucumbers, immediately remove from heat, and drain in a colander. Rinse with cold water and reserve.
- Combine pickling liquid ingredients in a medium saucepan and bring to a boil. Place cucumbers in a large container with remaining vegetables and herbs. Pour hot pickling liquid over cucumber mixture and let cool. Tap down solids until liquid rises to top. Cover with plastic wrap and let stand at room temperature 1 day. Transfer to a sealed container and refrigerate 3 days before serving. Store indefinitely.
Nutrition Facts
| Serving Size | 1 of 15 servings |
| Calories | 66 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 924 mg |
| Serving Size | 1 of 15 servings |
| Calories | 66 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 924 mg |
Reviews
Great brine recipe. I add peppers to spice then up
Way too sour. I would cut the vinegar in half if I use this recipe again.
So yummy!
My whole family likes the pickles. They are crunchy and delicious. I also like the fact that you can keep them for a long time. I followed the recipes as written. The only thing I didn’t include was cumin. I did add a few more garlic cloves.
Thank you Food Network for this wonderful recipe. This recipe is going to my permanent collection of recipes.
Worth the effort. Was looking for a dill recipe to use up an abundance of cucumbers from our garden. I did cut the cukes to fit the pot, then shaved the end in case it was soft. I did not use the cumin, jalapeno, carrot or cloves simply because I did not have or like those ingredients. The results were delicious and the process easy. This is a keeper!
These are the best pickles ever. Never will buy them again.
Amazing!
I made four batches of these dill pickles and everyone raved about them!!
I’ve altered the recipe for my taste: 2 tblsp crushed garlic per jar, 2 tblsp fresh dill per jar,1 tspn dill seed,1tspn crushed chipolte pepper per jar, 2 tblsp black peppercorns, and 3 tblspn sea salt per jar. Can’t kepp them long. My family devours them. They’re outstanding.
I don’t even like dill pickles, but maybe that is because I’ve never had good dill pickles before now. I may have altered the reciepe (I wasn’t sure how large a jalepeno pepper the reciepe was based on so I added 12 very small peppers), but I think what makes it great are the mixture of spices. I sliced mine into spears and a single one makes a great snack! While it made 5 quarts they won’t be around long. However, the peak of the gardening season isn’t here yet so there will be plenty more opportunities to make more.
i like my pickles hot so i added 5 jalapeno peppers and 1/2 C salt and they were the best pickles i ever had .I have made them 5 times this summer and eat every one of them