Homemade Dill Pickles

YIELD

10 mins

PREP TIME

1 min

BAKE TIME

11 mins

TOTAL TIME

Ingredients

•	6 Persian cucumbers, sliced lengthwise into quarters
•	2 garlic cloves, sliced
•	1 tsp Anthony’s Goods Tellicherry Peppercorns
•	½ tsp Anthony’s Goods Mustard Seeds
•	Several sprigs of fresh dill
•	1 cup water
•	1 cup distilled white vinegar
•	2 tbsp Anthony’s Goods Cane Sugar
•	1 tbsp salt

Instructions

Why buy pickles from the store when you can make them quickly, easily and preservative free? These crunchy homemade dill pickles take just a few minutes of prep and two days of sitting in the fridge for a jar full of tangy goodness. Easy peasy!

1. Place the peppercorns, mustard seeds, dill and garlic into the jar you will be using, then pack in the cucumbers. 

2. In a medium saucepan, heat the water, vinegar, sugar and salt over medium heat until the salt and sugar have dissolved. Let the mixture cool for a few minutes before pouring it into the jar. 

3. Place the lid on the jar and let the contents cool to room temperature before putting it in the fridge for 2 days to pickle.

4. Store in the fridge and enjoy for up to two weeks.

LEARN TO MAKE IT

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