Homemade dill cucumber pickle recipe

This easy homemade dill cucumber pickle recipe is a delicious and easy way to enjoy as a summertime project.

Keep a jar in the fridge and serve with sandwiches, tacos and nachos.

Homemade dill cucumber pickle recipe

Dill cucumber pickle Ingredients:

  • 1 kilo small sized cucumber
  • 500 ml red grapes vinegar
  • 2 tbsp sea salt
  • 2 tbsp whole black pepper
  • 1 1/2 cup Dill
  • 10 garlic gloves

  • Cucumber: use 1 kilo of whole or sliced Small sized Lebanese cucumber.
  • Vinegar: 500 ml of red grapes vinegar.
  • Water: you need 1 litre of water for this recipe.
  • Dill: you will need 1 and half cups of fresh dill.
  • Garlic: you need 10 garlic gloves (cut them in half).
  • Seasonings: use 2 tablespoons of sea salt, and 2 tablespoons of whole black pepper (I used the colourful one).


Watch in video:

Homemade dill cucumber pickle

How to make dill cucumber pickle recipe?

1- Rince the cucumber thoroughly, and soak it with some water and vinegar for half an hour.
Add the sea salt, vinegar, and water to a medium sized pot over medium heat until boil.

2- now add the washed and dried cucumbers to the pot and let it boil with the water and vinegar for 2 minutes, then turn off the heat, and let the cucumber cool in the pot.

3- In a glass or food grade plastic jar, place a layer of the garlic and whole paper, then a layer of half amount of the dill.

4- Now add the cucumber over the the dill layer, then pour the boiled and cooled water and vinegar over the ingredients of the jar. Finally, add a layer of the rest of dill on the top of the jar ingredients.

Homemade dill cucumber pickle recipe

5- Close the jar tightly for 7 days. After that, your pickle is ready to serve with any dish you like. I personally love to have it with shawarma chicken wrap.

Homemade dill cucumber pickle recipe

Note: keep the homemade cucumber dill pickles in their tightly closed jar in the fridge, and they will keep for several weeks.

Leave a Comment