- 1 pound small cucumbers, about 6-7 (such as Persian or Kirby)
- ½ cup distilled white vinegar
- 1 tablespoon kosher salt (may substitute 1 ½ teaspoon fine sea salt)
- ½ teaspoon cane sugar (optional, omit for Whole30)
- ½ teaspoon black peppercorns
- 1 cup cold water
- 2–3 garlic cloves, peeled and sliced
- 8 sprigs fresh dill (or ½ teaspoon dried dill)
- Make the brine.
- Place a small saucepan over medium-high heat.
- Add vinegar, salt, and sugar (if using). Stir.
- Heat the mixture, stirring occasionally, just until the salt and sugar are completely dissolved.
- Remove the pan from heat. Stir in peppercorns and water.
- Set aside or transfer to a jar with a tight-fitting lid and refrigerate until ready to use (up to 4 days).
- Prep the pickles.
- Wash the cucumbers and pat dry.
- Using a knife, slice the cucumbers lengthwise into spears (or slice into ¼-inch thick rounds for pickle chips).
- Add the garlic and dill to the bottom of a wide-mouth quart-size mason jar. Then, add the cucumber spears or slices to the jar.
- Pour the brine over the cucumbers. It should cover them completely, but if not, add a bit of cold water to the top until they are covered.
- Place the lid on the jar and refrigerate for 24 hours. Pickles will keep in the refrigerator for up to 1 month.
According to National Center for Home Food Preservation, you should cut a 1/16-inch slice from the blossom/stem end of fresh cucumbers. Blossoms may contain an enzyme that causes excessive softening of pickles.
- Serving Size: Per spear
- Calories: 3
- Fat: 0 g
- (Sat Fat: 0 g)
- Sodium: 140 mg
- Carbohydrate: 1 g
- (Fiber: 0 g
- Sugar: 0 g)
- Protein: 0 g
- Cholesterol: 0 mg