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Dill Pickles Recipe

Dill Pickles Recipe

Amy
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.
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Prep Time 10 minutes
Cook Time 1 minute
Chilling Time 1 minute
Servings 16

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.
Keyword brine, cucumbers, dill, fermentation, vinegar
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