Inside: If you have a garden full of cucumbers, then you’re going to love this recipe for easy, healthy homemade dill pickles! These DIY pickles can be enjoyed within a few days, but I’ve also included instructions for canning the pickles as well!
These dill pickle spears are seriously so easy to make, and, in most cases, they will be healthier and more affordable than the pickles you purchase at the grocery store!
I don’t know about your kids, but my four kids absolutely devour dill pickles! They’re a delicious, nutritious, and healthy snack, so I’m game!
Related: Easy Homemade Taco Seasoning
But most grocery store pickles have some yucky ingredients, like preservatives and unnatural food dyes to give them the greenish-yellow tint. These pickles have none of the above, and they’re sugar-free to boot!
That’s right: These pickles are fully aligned with the Trim Healthy Mama eating plan, for those who choose to eat that way. If you follow the plan, these are a THM FP.
(This way of eating helped me lose 30 pounds!)
Related: Simple Lemon Yogurt Homemade Salad Dressing
Making Homemade Dill Pickles
First, you’ll want to gather your ingredients to make your pickles. While this recipe calls for Persian cucumbers, you can honestly use any cucumbers you have.
While I use Pyure, my fave sugar-free sweetener, in this recipe, you can opt for whatever sweetener you prefer. (You will want to experiment with the amount of sweetener if you’re using something other than Pyure.)
Related: Homemade Powdered Sugar
After you’ve gathered your ingredients, you will cut your cucumbers to your desired width. This recipe is written for dill pickle spears, but if you prefer to slice them into circles, that is fine too! I love adding circular pickles to sandwiches.
Related: Homemade Garlic Powder
Next, you’ll want to mix up all your spices and seasonings. Easy peasy! You’ll combine these and the vinegar on the stovetop.
Then, add your pickles to your jar. Any canning jar will do.
Related: DIY Apple Cider Vinegar
Add the vinegar solution to the jars with the pickles. For immediate use, let the spears sit until cooled and seal for refrigeration.
Complete pickling is achieved after two days, but the best flavor arrives after six days.
Prefer to can your pickles, so they will last longer? The recipe card includes instructions for canning as well!
Ingredients
- 2 teaspoons minced garlic
- 6-8 Persian cucumbers
- 2 teaspoons dried dill
- 1 tablespoon Pyure
- 1 teaspoon mustard seeds
- 1 teaspoon peppercorn
- 1 tablespoon sea salt
- 1 cup distilled white vinegar
- 1 cup water
Instructions
- Add the sugar, salt, water and vinegar to a medium saucepan and bring to boil over medium heat. Once the sugar has dissolved, remove from heat and let cool.
- Slice the cucumbers into quarters and set aside.
- Divide the remaining spices in half and add to two separate 16 oz jars.
- Add the sliced cucumber spears to each jar evenly.
- Gently pour the vinegar solution to each jar fully submerging the spears.
- For immediate use, let the spears sit until cooled and seal for refrigeration. Complete pickling is achieved after 2 days, best flavor after 6 days.
For canning:
- Wash the jars, lids, and rings with warm, soapy water. Rinse them thoroughly and place them in a large pot filled with water. Bring the water to a boil and keep the jars submerged for at least 10 minutes to sterilize them. Leave them in the hot water until needed.
- In a medium saucepan, combine vinegar, water, salt, and sugar. Bring the mixture to a boil and let it simmer for a few minutes until the salt and sugar dissolves.
- Remove the sterilized jars from the hot water using jar tongs or kitchen towels. While the jars are still hot, pack them tightly with prepared pickles, leaving about ½ inch of headspace at the top. You can pack whole pickles, spears, or slices, depending on your preference.
- Add the spices.
- Carefully pour the boiling brine into the jars, ensuring that the pickles are fully submerged and the headspace is maintained. Use a plastic or wooden utensil to remove any air bubbles trapped within the jar by running it along the sides.
- Wipe the rims of the jars with a clean, damp cloth to remove any residue or brine. Place the sterilized lids on top and screw on the rings, ensuring they are snug but not overly tight.
- Once all the jars are filled and sealed, place them in a canning pot or a large stockpot filled with boiling water. Make sure the jars are fully immersed, with at least an inch of water above them. Bring the water to a gentle boil and process the jars for the recommended time based on your recipe.
- After the processing time is complete, turn off the heat and carefully remove the jars using jar tongs. Place them on a clean kitchen towel or a cooling rack, leaving some space between them. Allow the jars to cool completely.
- Once the jars are cooled, check if they are properly sealed. Press down on the center of the lid. If it does not flex and makes a popping sound, the jar is sealed. Any unsealed jars should be refrigerated and consumed within a few weeks.
- Finally, label each jar with the date and contents. Store the sealed, properly processed jars in a cool, dark place such as a pantry or cellar. Properly canned pickles can typically be stored for up to a year, but it’s best to consume them within the first six months for optimal quality.
