Mediterranean Diet Friendly Classic Dill Pickles

Total time24 hr 25 min

Prep time20 min

Cook time5 min

Mediterranean Diet Friendly Classic Dill Pickles

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Ingredients

8 servings

2 lbs kirby or persian cucumbers (about 8–10 small cucumbers)
Cucumber Organic English Cucumber Trader Joe's Persian Cucumbers Mucci Farms Mini Cucumbers Woolworths Continental Cucumber
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1 ½ cups distilled white vinegar
1 ½ cups water
1 tbsp kosher salt
1 tsp granulated sugar
Chef's tip
Use the same amount and stir until it dissolves. Honey tastes a touch sweeter, so you can also use slightly less.
4 cloves garlic, peeled and smashed
4 sprigs fresh dill
1 tsp dill seeds
1 tsp black peppercorns
½ tsp red pepper flakes (optional)
½ tsp mustard seeds
2 grape leaves or 2 horseradish leaves (optional)

Instructions

1
Trim about 1/8 inch off the blossom end (the end opposite the stem) of each cucumber — this removes enzymes that can soften the pickles. Cut the cucumbers into spears by halving lengthwise, then halving again, or slice into 1/4-inch rounds.
2
Divide the garlic, fresh dill sprigs, dill seeds, black peppercorns, mustard seeds, and red pepper flakes (if using) evenly between two clean wide-mouth quart mason jars. If using grape or horseradish leaves, place one in each jar against the inside wall.

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