There’s something irresistible about the crisp, tangy bite of homemade dill pickles. With just 10 minutes of prep and a quick boil, you’re on your way to creating a jar of briny perfection.
The combination of fresh dill, garlic, and vinegar creates a flavor that’s bold yet refreshing, while the cucumbers stay delightfully crunchy.
Let them chill for a day, and you’ll be rewarded with pickles that are far superior to store-bought.
These pickles are a versatile treat, adding a zesty punch to sandwiches, salads, or even enjoyed straight from the jar.
The 1-minute cook time ensures the cucumbers retain their vibrant texture, while the overnight chilling allows the flavors to meld beautifully. Once you try this simple recipe, you’ll never go back to ordinary pickles again.
What You’ll Need for Dill Pickles?
- 12 to 14 Persian cucumbers (or 8 to 10 pickling cucumbers)
- 4 garlic cloves, halved
- 2 teaspoons mustard seeds
- 2 teaspoons peppercorns
- Fresh dill sprigs, a few per jar
- 2 cups water
- 2 cups distilled white vinegar
- ¼ cup cane sugar (can substitute with granulated sugar)
- 2 tablespoons sea salt (use non-iodized salt for best results)
How to Make Dill Pickles?
- Prepare the cucumbers: For pickle spears, slice the cucumbers lengthwise into quarters. For pickle chips, thinly slice them horizontally.
- Pack the jars: Divide the cucumbers evenly among 4 (8-ounce) or 2 (16-ounce) jars. Add the garlic, mustard seeds, peppercorns, and dill sprigs to each jar.
- Make the brine: In a medium saucepan, combine the water, vinegar, sugar, and salt. Heat over medium heat, stirring until the sugar and salt dissolve completely, about 1 minute. Remove from heat and let cool slightly.
- Pour the brine: Carefully pour the warm brine over the cucumbers in the jars, ensuring they are fully submerged. Let the jars cool to room temperature.
- Chill and wait: Once cooled, seal the jars and refrigerate. Pickle spears will be lightly pickled in 2 days, but their best flavor develops around day 5 or 6. Pickle chips will be ready in 1 day and improve in flavor daily. Store in the fridge for several weeks.
Perfect Pairings: Serving Suggestions
These dill pickles are a versatile addition to any meal! Serve them alongside a classic deli sandwich, a juicy burger, or a charcuterie board for a tangy crunch. They also make a great snack straight from the jar or chopped into salads for an extra burst of flavor.
Storage Tips for Maximum Freshness
Once pickled, store your cucumbers in the fridge for up to several weeks. Keep them in their brine to maintain their crispness and flavor. For best results, use clean utensils when removing pickles to avoid contamination.
Time-Saving Tricks for Busy Cooks
To save time, prep your cucumbers and spices the night before. You can also double the brine recipe and store it in the fridge for future batches. This way, you’ll have everything ready to go when you’re in the mood for homemade pickles!
Recipe Variations to Try
Experiment with different flavors by adding a pinch of red pepper flakes for heat or a slice of fresh ginger for a zesty twist. You can also swap out the dill for fresh cilantro or tarragon for a unique herbal note. The possibilities are endless!
Common Questions Answered
Can I use regular cucumbers? Yes, but pickling cucumbers or Persian cucumbers are ideal for their firm texture. How do I know when they’re ready? Spears take about 2 days to lightly pickle, while chips are ready in just 1 day. For the best flavor, wait 5-6 days before enjoying!
Dill Pickles Recipe
Ingredients
- 12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers
- 4 cloves garlic, halved
- 2 teaspoons mustard seeds
- 2 teaspoons peppercorns
- Fresh dill sprigs, a few per jar
- 2 cups water
- 2 cups distilled white vinegar
- ¼ cup cane sugar
- 2 tablespoons sea salt
Instructions
- To make dill pickle spears, slice the cucumbers lengthwise into quarters. To make dill pickle chips, thinly slice them horizontally.
- Divide the cucumbers among 4 (8-ounce) or 2 (16-ounce) jars. Divide the garlic, mustard seeds, peppercorns, and dill sprigs among each jar.
- Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and pour over the cucumbers. Set aside to cool to room temperature, then store the pickles in the fridge.
- Pickle spears will be lightly pickled in 2 days, but their best flavor will start to develop around day 5 or 6. Pickle chips will be lightly pickled in 1 day, and will become more flavorful every day after that. Store in the fridge for several weeks.