Pickle making is an age-old tradition that spans cultures and offers a delightful addition to snacks, sandwiches, and meals. Today, we're going to dive into a simple, yet delicious 5-Ingredient Dill Pickle Recipe that features carrots and garlic for a twist on the classic cucumber pickle. This easy-to-follow guide will lead you through each step, ensuring your homemade pickles are both flavorful and satisfying.
Why Choose This Dill Pickle Recipe?
Pickling is not just about preserving food; it’s about adding zest to your culinary creations. Here’s why you might want to try this specific recipe:
- Simplicity: Only five ingredients are needed.
- Health Benefits: Pickles are a great source of probiotics, and the ingredients here pack nutritional punches too.
- Flavor Fusion: Carrots add sweetness, and garlic brings depth, complementing the dill’s freshness.
- Versatility: Perfect for sandwiches, salads, or as a standalone snack.
Ingredients
Here’s what you’ll need:
- 4-6 cucumbers
- 2 large carrots
- 2 cloves of garlic
- Fresh dill (about a handful)
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon pickling salt or kosher salt
🥕 Note: Carrots can be substituted with other vegetables like radishes or peppers for variety.
Equipment
Gather these essentials before you start:
- Mason jars or any clean, sterilized jars with lids
- A pot for boiling the pickling liquid
- A knife and cutting board
- A measuring cup and spoons
- A clean cloth or paper towels
Step-by-Step Guide to Making Dill Pickles
1. Prepare Your Ingredients
- Cut your cucumbers into spears, slices, or keep them whole if they’re small.
- Peel and slice the carrots into sticks or rounds.
- Smash or peel and halve the garlic cloves.
- Wash the fresh dill.
2. Sterilize Your Jars
Here’s how:
- Wash jars in hot, soapy water or sterilize in boiling water for 10 minutes.
3. Pack the Jars
Begin layering the ingredients:
- Place a clove of garlic at the bottom of each jar.
- Add a few sprigs of dill.
- Fill with cucumbers and carrots, leaving about half an inch of headspace at the top.
4. Prepare the Brine
This is crucial:
- Combine vinegar, water, and salt in a pot.
- Bring to a boil until the salt has dissolved completely.
5. Fill the Jars
Follow these steps:
- Remove the pot from the heat and let the brine cool slightly for about 5 minutes.
- Pour the hot brine over the vegetables, ensuring they are fully submerged.
- Leave about a quarter inch of headspace.
- Wipe the rims of the jars with a clean cloth or paper towel.
- Place the lids on and screw the bands until fingertip tight.
6. Processing and Storage
Now, here’s what to do:
- If canning, place jars in a water bath canner, ensuring jars are covered by at least an inch of water. Process for 10 minutes for pint-sized jars.
- If not canning, simply let the jars cool to room temperature, then move them to the fridge.
How to Enjoy Your Pickles
Once your pickles have had a chance to ferment, here are some serving suggestions:
- On their own: Enjoy the zesty crunch as a snack.
- In sandwiches: Add a new dimension to your next sandwich.
- As garnishes: Top your burgers or hot dogs.
- Salads: Slice them for a fresh salad addition.
Summary
Your homemade dill pickles are now ready to enhance your culinary experience. With just five ingredients, you’ve created a versatile, healthy, and delicious treat. The simplicity of this recipe makes it accessible for everyone, from kitchen newbies to seasoned chefs. Enjoy the process of pickling and the delicious, probiotic-rich results!
How long do homemade dill pickles last?
+
If properly sealed and processed, dill pickles can last for up to a year in the pantry. However, if not canned, they will last up to 3 months in the refrigerator.
Can I use other vegetables instead of carrots?
+
Yes, you can experiment with other vegetables like peppers, green beans, or radishes. Just ensure they are packed tightly into the jar to minimize air exposure.
What if I don’t have fresh dill?
+
If fresh dill is not available, dried dill seeds or dill weed can be used as substitutes. Use about 1 teaspoon of dried dill for each sprig of fresh.
