This dill pickle roll up recipe is a favorite family recipe and happens to be a very special gift from my mother-in-law. I hope it brings you as much joy as it did for me the first time I tasted it, and still does today. Plus, it’s super easy, delicious and low carb, too! This post contains affiliate links. Please see our Disclaimer Policy.
Dill pickles get their traditional flavor from dill weed, dill seed and garlic. 1 Wash cucumbers well with cold water. Trim blossom ends and quarter cucumbers lengthwise. Place in large bowl with turmeric. Pour boiling water over cucumbers; stir well. Let stand at room temperature for 1 hour. Drain. Rinse and drain again.
Lightly seasoned, breaded, and then air fried, these crispy dill pickles are the perfect appetizer! Preheat air fryer to 400°F. Drain pickles well and pat dry with a paper towel. Put flour in a small bowl. Whisk eggs, water, and hot sauce in another bowl. Place breadcrumbs and seasonings in a third bowl.
Cut the ends off the cucumber. For rounds, cut 1/4" thick. For spears, cut in half, then half again, then those halves into quarters. Will make 16 pickle spears. In the pint mason jar, combine the water, vinegar, salt, dill, garlic + peppercorns. Add in the cucumbers, cover, and refrigerate for at least 24 hours.