Dill pickles are great. Homemade dill pickles are even better. My mom made these a few weeks ago and, honestly, they just keep getting better as they sit. The original recipe comes from Prevention RD. I tweaked it a tiny bit, but it is still super low-calorie but high flavor! Start them now and they’ll be amazing for your Father’s Day BBQ and 4th of July party!
You will need:
1 quart mason jar with lid
4 Persian cucumbers
3 cloves garlic, cut into quarters
8 sprigs fresh dill
1 Tbsp coriander seeds
1 Tbsp sugar
1 1/2 Tbsp kosher salt
2/3 cup white vinegar
1 cup water
1. Cut cucumbers, length-wise into 4 long slices. Cut the garlic cloves into quarters.
2. In a covered container, combine coriander seeds, sugar, kosher salt and vinegar. Tightly close the lid and shake until the sugar and salt have dissolved. Add 1 cup water to the mixture.
3. In the mason jar, tightly pack the sliced cucumbers, sliced garlic, and sprigs of fresh dill.
4. Pour the salt and sugar mixture over the cucumbers. Close the jar and screw on the ring until it is tight, eliminating as much air as possible from the jar.
5. Leave the jar in the fridge for at least 24 hours before tasting.
*The pickles last up to one month refrigerated.*