Preparation time: 10 minutes
Cooking time: 1 minute
Cooling time: 1 day
for 16 people
Learn how to make pickles at home! Crunchy, flavorful, and refreshing, it’s perfect for snacks and sandwiches.
12-14 Persian cucumbers or 8-10 pickled cucumbers
4 garlic cloves, cut in half
2 teaspoons mustard seeds
2 teaspoons pepper
A few large sprigs of dill per jar
2 cups of water
2 cups distilled white vinegar
1/4 cup sugar
2 tablespoons sea salt
To prepare the dill pickle sticks, cut the cucumber into quarters lengthwise. To prepare dill pickle chips, slice thinly horizontally.
Divide pickles between 4 (8 oz) or 2 (16 oz) glasses. Place garlic, mustard seeds, peppercorns and dill sprigs in each jar. Place water, vinegar, sugar, and salt in a medium-sized saucepan over medium heat. Stir until sugar and salt dissolve, about 1 minute. Allow to cool slightly and pour over the cucumbers. Cool to room temperature and store in the refrigerator.
Spear pickles are slightly pickled in 2 days, but they are most delicious after about 5 or 6 days. Pickled chips are easily pickled in one day, and then the flavor increases as the day goes on. Store in the refrigerator for several weeks.