Apple Cider Vinegar Dill Pickles
What's better than dill pickles? Easy homemade apple cider vinegar dill pickles! This healthy recipe yields herbaceous, garlicy, crisp and tangy pickles - that will be sure to please your taste buds, and help you use up that goodness in your garden.
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Ingredients
- 8 to 10 pickling cucumbers
- 4 garlic cloves halved
- 1 small onion quartered
- 2 teaspoons mustard seeds
- 2 teaspoons peppercorns
- 1 teaspoon fennel optional
- Dill sprigs + additional fresh herbs if you have them
- 2 cups water
- 2 cups apple cider vinegar
- ¼ cup cane sugar
- 2 tablespoons sea salt
Instructions
- Keep your pickles whole, or make pickle spears, slice the cucumbers lengthwise into quarters. To make dill pickle chips, thinly slice them horizontally.
- Divide the cucumbers among 2 16-ounce jars. Divide the onion, garlic, mustard seeds, fennel, peppercorns, dill sprigs and other herbs (if using) among each jar.
- Heat the water, apple cider vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve. Let cool for several minutes, and then pour over the cucumbers in the jar. Set aside to cool to room temperature, then store the pickles in the fridge.
Notes
Pickle spears will start to pickle after two days. Let them sit for at least five for most flavor. Best flavor will begin to develop around day 5 or 6. Pickle chips will be lightly pickled in 1 day. Store in the fridge for several weeks. They get better as time passes. To ensure they have good flavor, wait 5 to seven days to try.
Nutrition
Calories: 10kcal | Carbohydrates: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Fiber: 1g | Sugar: 2g | Vitamin C: 41mg | Calcium: 236mg | Iron: 4mg
Servings: 2 16 oz jars of pickles
Calories: 10kcal