Homemade Dill Pickles

Homemade Dill Pickles

Crisp cucumbers brined with garlic and fresh dill for a tangy, crunchy snack.

Make ahead Makes 1 quart jar Calories 18/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

These homemade dill pickles are cured in a vinegar brine loaded with garlic, dill, and mustard seed, resulting in a crunchy, tangy pickle with a sharp bite. They're a classic refrigerator pickle project, needing no special canning equipment, and work well as a sandwich topper, snack, or burger garnish. Chilling time develops the flavor, so plan ahead for the best crunch and tang.

Ingredients

  • 1 1/2 pounds small pickling cucumbers, washed
  • 1 cup water
  • 1 cup white vinegar
  • 2 tablespoons granulated sugar
  • 1 1/2 tablespoons kosher salt
  • 4 garlic cloves, peeled and smashed
  • 1 teaspoon mustard seed
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon crushed red pepper flakes
  • 4 sprigs fresh dill

Method

  1. Wash the cucumbers well and trim off the blossom end. Slice into spears or leave whole, depending on preference, so they fit snugly in a 1-quart jar.

  2. Pack the cucumber spears, smashed garlic, and fresh dill sprigs tightly into a clean 1-quart glass jar.

  3. In a small saucepan, combine the water, white vinegar, sugar, kosher salt, mustard seed, black peppercorns, and red pepper flakes. Bring to a boil over medium-high heat, stirring until the sugar and salt dissolve.

  4. Carefully pour the hot brine over the cucumbers in the jar, making sure they are fully submerged.

  5. Let the jar cool uncovered at room temperature until no longer steaming, about 30 minutes.

  6. Seal the jar with a lid and refrigerate for at least 48 hours before eating, allowing the flavor to fully develop.

  7. Store the pickles in the refrigerator and enjoy within 1 month for best texture and flavor.

Rate this recipe

★ 3.6 (1)

Homemade Dill Pickles

These homemade dill pickles are cured in a vinegar brine loaded with garlic, dill, and mustard seed, resulting in a crunchy, tangy pickle with a sharp bite. They're a classic refrigerator pickle project, needing no special canning equipment, and work well as a sandwich topper, snack, or burger garnish. Chilling time develops the flavor, so plan ahead for the best crunch and tang.

Make ahead 1 quart jar 18 cal

Ingredients

  • 1 1/2 pounds small pickling cucumbers, washed
  • 1 cup water
  • 1 cup white vinegar
  • 2 tablespoons granulated sugar
  • 1 1/2 tablespoons kosher salt
  • 4 garlic cloves, peeled and smashed
  • 1 teaspoon mustard seed
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon crushed red pepper flakes
  • 4 sprigs fresh dill

Method

  1. 1

    Wash the cucumbers well and trim off the blossom end. Slice into spears or leave whole, depending on preference, so they fit snugly in a 1-quart jar.

  2. 2

    Pack the cucumber spears, smashed garlic, and fresh dill sprigs tightly into a clean 1-quart glass jar.

  3. 3

    In a small saucepan, combine the water, white vinegar, sugar, kosher salt, mustard seed, black peppercorns, and red pepper flakes. Bring to a boil over medium-high heat, stirring until the sugar and salt dissolve.

  4. 4

    Carefully pour the hot brine over the cucumbers in the jar, making sure they are fully submerged.

  5. 5

    Let the jar cool uncovered at room temperature until no longer steaming, about 30 minutes.

  6. 6

    Seal the jar with a lid and refrigerate for at least 48 hours before eating, allowing the flavor to fully develop.

  7. 7

    Store the pickles in the refrigerator and enjoy within 1 month for best texture and flavor.