The Art of the Dill Pickles
Our Signature Recipe
The namesake recipe. Classic dill pickles brined in vinegar, garlic, and unapologetic satire. Every jar is a masterpiece of negotiation between salt and sour.
Prep
20m
Cook
10m
Total
30m
Difficulty
Easy
Yield
2 quart jars
Scandal
Ingredients
The Brine
The Jar
Instructions
Combine vinegar, water, salt, and sugar in a pot. Bring to a boil, stirring to dissolve. This is the deal — take it or leave it.
Pack cucumbers tightly into clean quart jars with garlic, dill, seeds, peppercorns, and pepper flakes. Packing is an art. Hence the name.
Pour hot brine over cucumbers, leaving 1/2 inch headspace. Seal tightly.
Tip: Tap jars gently to release air bubbles. Transparency is important, even in pickling.
Refrigerate for at least 48 hours before eating. The best deals take time. These pickles will keep for up to 2 months in the fridge.
Nutrition Estimate
Calories
15
Fat
0g
Carbs
3g
Protein
0g
Fiber
1g
Sodium
580mg
Nutrition estimates are approximate and may vary based on serving size, ingredient brands, and the current political climate. Not reviewed by the FDA or any regulatory body that still has funding.