| Prep: 30 mins | Cook: 15 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 68 | 0.5g | 0.1g | 5g |
| sugars | fibre | protein | salt |
| 3g | 1.5g | 1g | 1.7g |
As a proud Texan who believes in the spirit of exploration and innovation in the kitchen, one of my absolute favorites has to be the Homemade Pickles with Dill Seed. This recipe is a delectable fusion that perfectly combines my Southern roots with a unique, refreshing twist. Whether you’re new to the world of pickling or are an old hand at it, there’s something truly special about this one.
The Art of Pickling, With a Twist
Settled squarely at the intersection of tradition and innovation, this Homemade Pickles with Dill Seed recipe draws out the delightful tanginess of the apples and pickling cucumbers, and pairs them with the robust taste of dill seeds. The result is a mouth-watering delicacy that both compliments and elevates any meal it graces.
Comparable to other fermented foods like kimchi or sauerkraut, this homemade pickles recipe carries that same tart, addictive flavor that gets your taste buds dancing, but blends it with the traditional Southern love for pickling and all things vinegar-based. Because of this, I find it pairs beautifully with a classic Southern BBQ, smoked meats, or even hearty sandwiches.
The Health Benefits: An Added Bonus
However, the power of this recipe is not confined to its taste alone. Fermented foods, such as these pickles, have been acclaimed for their health benefits as well. Studies suggest that they naturally promote a healthy gut flora, which is vital for digestion and overall health. Furthermore, the ingredients used like apple cider vinegar and garlic contribute to a stronger immune system and balanced blood sugar levels. You can read even more about the health benefits of apple cider vinegar here and garlic here.
Whether you’re whipping up a batch for an event, a gift, or just something to shake up your meal routine, my Homemade Pickles with Dill Seed recipe is an adventure for your taste buds and a love letter to a culinary tradition that’s a staple in my Southern kitchen. I promise you, one bite of these pickles and there’s no going back.
What You’ll Need
- 14 cups sliced pickling cucumbers
- 3 cups apple cider vinegar
- 3 cups filtered water
- 2 tablespoons pickling salt
- 6 cloves of peeled garlic
- 6 sprigs of fresh dill
- 3 teaspoons dill seeds
- 1.5 teaspoons black peppercorns
- 3 teaspoons mustard seeds
- 1.5 teaspoons red chili flakes
- 6 sterilized pint jars with lids and bands
Method
Step One:
Begin with washing your cucumbers thoroughly. Then slice them into the desired thickness. Ideally, you can cut off the blossom ends of the cucumbers as they can cause pickles to soften.
Step Two:
Take a large pot and combine your apple cider vinegar, filtered water, and pickling salt. Bring this mixture to a boil and stir until the salt is completely dissolved.
Step Three:
While you’re waiting for the mixture to boil, you can start preparing your jars. To each jar, add a clove of garlic, a sprig of fresh dill, half a teaspoon of dill seeds, a quarter teaspoon of black peppercorns, half a teaspoon of mustard seeds, and a quarter teaspoon of red chili flakes.
Step Four:
Once the jars are prepared and the vinegar mixture is boiling, divide your sliced cucumbers amongst the jars. Be sure to pack them in as tightly as possible without crushing the cucumbers.
Step Five:
Pour the boiling vinegar mixture over the cucumbers in each jar, leaving about a half inch of headspace at the top. Remove any air bubbles by tapping the jars gently on the counter or by using a tool to move the cucumbers around slightly.
Step Six:
Seal each jar with its lid and band, screwing them on just until they’re fingertip-tight. You don’t want to tighten the bands too much or it could interfere with the sealing process.
Step Seven:
Once all jars are sealed, process them in a boiling water bath for 10 minutes. After this, remove them from heat and let them cool. After the jars have cooled completely, check that each one has sealed properly by pressing on the center of the lid. If it springs back, the jar is not sealed.
Step Eight:
Store your sealed pickles in a cool, dark place and wait at least a week before opening to let the flavors develop.
