Made with AI
Small Batch Craft Kosher Dill Barrel Pickles
30 min 27 kcal per serving Easy
Ingredients
4 Servings
- Kirby cucumbers8 pieces (400g)
- Water2 cups (480ml)
- Distilled white vinegar1 cup (240ml)
- Kosher salt2 tablespoons (36g)
- Garlic4 cloves
- Dill seeds2 teaspoons
- Fresh dill4 sprigs
- Black peppercorns1 teaspoon
- Mustard seeds1 teaspoon
- Red pepper flakes0,5 teaspoon
Instructions
- 1
Wash the Kirby cucumbers thoroughly and trim the blossom ends.
- 2
In a small saucepan, combine the water, distilled white vinegar, and kosher salt. Bring to a boil, stirring until the salt is fully dissolved. Remove from heat and let cool to room temperature.
- 3
Place the garlic cloves, dill seeds, fresh dill sprigs, black peppercorns, mustard seeds, and red pepper flakes at the bottom of a clean 1-quart jar or container.
- 4
Pack the cucumbers tightly into the jar, standing them upright if possible.
- 5
Pour the cooled brine over the cucumbers, ensuring they are fully submerged. If needed, weigh them down with a small, clean object to keep them under the brine.
- 6
Seal the jar with a lid and refrigerate for at least 48 hours before tasting. For best flavor, allow the pickles to ferment for 5-7 days in the refrigerator.
- 7
Enjoy your homemade small batch craft kosher dill barrel pickles! Store in the refrigerator for up to 1 month.
