• ¼ cup sugar
• 1 teaspoon salt
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes
Bring the mixture to a gentle boil over medium heat, stirring occasionally until the sugar and salt are fully dissolved. This should take about 2–3 minutes.
Once dissolved, remove the pan from heat and let it cool for about 5–10 minutes.
Step 3: Add Fresh Dill & Pour the Brine
• Sprinkle the chopped fresh dill over the vegetables in the jar.
• Slowly pour the warm (not boiling) brine over the vegetables, making sure they’re completely submerged.
If needed, press the veggies down gently with a spoon to remove air bubbles and help them stay under the liquid.
Step 4: Let Them Pickle
• Let the jar sit uncovered until it reaches room temperature (about 30–45 minutes).
• Seal with a lid and refrigerate.
You can start enjoying the pickles after just 2–3 hours, but for best flavor, let them sit overnight.
Storage
Keep the pickles stored in the refrigerator. They’re best enjoyed within 1 to 2 weeks, though they may last a bit longer if kept cold and clean.
