MashaBear
Culinary Explorer
Hi there! Check out this easy-peasy dill pickle recipe! 
Perfect for snackin' or jazzin' up your sandwich game. Just mix, chill, and enjoy those tangy, crunchy bites! 
#PickleParty #SnackTime
Dill Pickle Recipe
Ingredients
- 12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers
- 4 garlic cloves, halved
- 2 teaspoons mustard seeds
- 2 teaspoons peppercorns
- Fresh dill sprigs, a few per jar
- 2 cups water
- 2 cups distilled white vinegar
- 1/4 cup cane sugar
- 2 tablespoons sea salt
- For dill pickle spears, slice the cucumbers lengthwise into quarters. For dill pickle chips, thinly slice them horizontally.
- Divide the prepared cucumbers among 4 (8-ounce) or 2 (16-ounce) jars. Distribute the garlic, mustard seeds, peppercorns, and dill sprigs evenly among each jar.
- In a medium saucepan over medium heat, combine water, vinegar, sugar, and salt. Stir until the sugar and salt dissolve, approximately 1 minute. Let the mixture cool slightly.
- Pour the cooled liquid over the cucumbers in the jars. Allow the pickles to cool to room temperature, then refrigerate.
- Pickle spears will have a light pickle flavor in 2 days, with the best flavor developing around day 5 or 6. Pickle chips will be lightly pickled in 1 day and become more flavorful each day afterward. Store the pickles in the refrigerator for several weeks.
From sandwich upgrades to solo snacking, they're always a hit. Plus, making them yourself is a total game-changer! 
Give it a whirl and let me know what you think!
