Classic Dill Pickles
Always trim off stems and ends before pickling veg; enzymes in both can lead to mushy pickles.
Ingredients
- 2 pounds kirby cucumbers, quartered
- 10 large sprigs dill
- 1 cup white distilled vinegar
- 2 tablespoons kosher salt
- 2 teaspoons sugar
- 2 teaspoons black peppercorns
- 2 teaspoons caraway seeds
Special Equipment:
- Two 1-qt. canning jars with lids
Preparation
Do Ahead:
- Divide cucumbers and dill between jars. Bring vinegar, salt, sugar, peppercorns, caraway seeds, and 2 cups water to a boil in a small saucepan, stirring to dissolve salt and sugar. Pour hot brine into jars, dividing evenly, and cover. Let cool, then chill.
- Cucumbers can be pickled 2 months ahead. Keep chilled.
