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🍽️ Homemade Crunchy Dill Pickles

155 kcal · 25 min · 4 servings

Ingredients

• 2 kg pickling cucumber (as small and uniform in size as possible)
• 30 g salt
• 3 dill tops
• 0.5 tsp peppercorns
• 0.75 l white wine vinegar
• 0.75 l water
• 1 tsp salt
• 100 g sugar
• 0.5 packet canning aid (if needed)

Instructions

1. 1. Rinse the cucumbers under running water.
2. 2. Scrub the skin of the cucumbers clean with a brush.
3. 3. Pierce the cucumbers several times with a needle.
4. 4. Place the cucumbers in a large bowl.
5. 5. Sprinkle 30 grams of salt over the cucumbers.
6. 6. Cover the cucumbers completely with water.
7. 7. Let the cucumbers sit in the brine for 24 hours.
8. 8. Pour off the salt water.
9. 9. Rinse the cucumbers thoroughly again.
10. 10. Pat the cucumbers dry with a cloth.
11. 11. Place one dill sprig into each prepared jar.
12. 12. Add some pepper to each jar.
13. 13. Pack the cucumbers into the jars.
14. 14. Mix vinegar, water, salt, and sugar in a pot.
15. 15. Bring the liquid to a boil.
16. 16. Pour the hot liquid over the cucumbers in the jars.
17. 17. Optionally, stir a canning aid into the liquid.
18. 18. Seal the jars tightly.
19. 19. Store the jars in a cool, dark place.

Nutrition per serving

• kcal: 155
• Protein: 1 g · Fett/Fat: 0 g · Carbs: 38 g