Dill pickle slices are a delightful snack that brings a burst of flavor to your meals. They are not only great on their own but also perfect for adding to sandwiches or burgers. Making your own dill pickle slices at home is quick and easy. In this article, we’ll explore why you should make this recipe, how to make them, and some helpful tips.

Why Make This Recipe

Have you ever wondered why homemade dill pickle slices are better than store-bought? Here are a few reasons:

• Fresh Ingredients: You control what goes into your pickles, ensuring only fresh and tasty ingredients are used.
• Custom Flavor: Adjust the ingredients to suit your taste. Want more garlic? Go for it!
• Quick and Easy: These slices can be ready in just 30 minutes or left overnight for a deeper flavor.

How to Make Dill Pickle Slices

Ingredients:

• Kirby cucumbers
• White vinegar
• Water
• Garlic
• Dill
• Black peppercorns
• Kosher salt

Directions:

1. Slice cucumbers: Start by slicing the Kirby cucumbers into your desired thickness.
2. Boil brine: In a pot, combine equal parts water and white vinegar. Add salt, garlic, dill, and black peppercorns. Bring to a boil.
3. Pour over slices: Once the brine is ready, pour it over the sliced cucumbers in a bowl.
4. Cover with paper towel: Make sure to cover the bowl with a paper towel to allow some air circulation.
5. Refrigerate: Place the bowl in the refrigerator. Your dill pickle slices will be ready in just 30 minutes for a quick snack or marinate overnight for a more intense flavor.

How to Serve Dill Pickle Slices

Dill pickle slices can be enjoyed in various ways. They make an excellent addition to:

• Sandwiches and burgers
• Cheese plates
• Salads
• As a snack on their own

How to Store Dill Pickle Slices

Store your dill pickle slices in an airtight container in the refrigerator. They will stay fresh for up to 2 weeks. If you want to keep them longer, consider canning them.

Tips to Make Dill Pickle Slices

• Use fresh cucumbers: The fresher the cucumber, the crunchier your pickles will be.
• Adjust the brine: Don’t hesitate to tweak the vinegar or salt levels according to your preference.

Variation

Want to spice things up? Try adding red pepper flakes or mustard seeds for an extra kick. Experimenting with different herbs, like oregano or thyme, can also create unique flavors.

FAQs

1. How long do homemade dill pickle slices last?
Homemade dill pickle slices can last up to 2 weeks in the refrigerator when stored in an airtight container.

2. Can I use regular cucumbers instead of Kirby cucumbers?
Yes, you can use regular cucumbers, but Kirby cucumbers are preferred for their crisp texture.

3. What should I do if my pickles are too salty?
If your dill pickle slices are too salty, try adding more water to the brine or slicing fresh cucumbers to dilute the flavor.

Enjoy your homemade dill pickle slices! They’re satisfying to make and even more enjoyable to eat. What’s not to love about that?

Dill Pickle Slices

Quick and easy homemade dill pickle slices, perfect for snacks, sandwiches, or burgers.

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Prep Time 30 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Side Dish, Snack

Cuisine: American, Preserving

Calories: 15

Ingredients Method Notes

Ingredients

  

For the pickles

• 4 Kirby cucumbers 4 Kirby cucumbers, sliced Fresh Kirby cucumbers are preferred for crunchiness.
• 1 cup 1 cup white vinegar
• 1 cup 1 cup water Use equal parts water and vinegar for the brine.
• 3 cloves 3 cloves garlic, minced Adjust according to taste.
• 2 tablespoons 2 tablespoons fresh dill, chopped
• 1 teaspoon 1 teaspoon black peppercorns
• 2 tablespoons 2 tablespoons kosher salt

Method

 

Preparation

1. Start by slicing the Kirby cucumbers into your desired thickness.
2. In a pot, combine equal parts water and white vinegar. Add salt, garlic, dill, and black peppercorns. Bring to a boil.
3. Once the brine is ready, pour it over the sliced cucumbers in a bowl.
4. Cover the bowl with a paper towel to allow some air circulation.
5. Place the bowl in the refrigerator. Your dill pickle slices will be ready in just 30 minutes or marinate overnight for deeper flavor.

Notes

Store in an airtight container in the refrigerator for up to 2 weeks. Consider canning for longer preservation.