Dill Pickles Recipe
Learn how to make homemade dill pickles with cucumbers, garlic, dill weed, and a quick vinegar brine. No canning required. Easy, quick pickling guide! Makes slices, spears, and whole dill pickles!
Servings: 16 servings
Ingredients
- 4 pickling cucumbers
- 4 cloves garlic peeled and smashed
- 2 teaspoons dill weed
- 2 teaspoon mustard seeds
- 2 teaspoons whole black peppercorns
- 2 bay leaves crushed
- ½ cup white distilled vinegar
- ½ cup water
- 1 tablespoon kosher salt
Instructions
- Wash the mason jar in preparation for making refrigerator pickles or see notes for sterilizing for long term canning.
- Cut the cucumber into spears or slices or leave whole, as desired.
- Place the cucumbers into a 32-ounce jar. Add the garlic, dill, mustard seeds, pepper and bay leaves.
- Bring the vinegar, water and salt to a boil in a small saucepan over high heat. Remove from heat and pour the brine over the pickles, covering them completely and tightly, but making sure to leave about ½-inch of space from the top. Tighten the lids very securely.
- Allow the jars to cool completely to room temperature and their flavor will develop as they cool. Refrigerate for at least 24 hours before opening the jars. Keep stored in the refrigerator for 2 to 3 weeks.
Video
Notes
- My Top Tip: Make sure to trim the stem end of the cucumber. This contains enzymes that can affect how crispy the pickles get.
- Storage: These will stay fresh for 2 to 3 weeks when kept in the fridge. Use a clean utensil when serving so you don't introduce bacteria to the jar.
- For Longer Storage, can the pickles: First, bring a large pot of water to a boil and fully sterilize the jars and lids by submerging them in the boiling water. Once sterilized, dry them using a clean kitchen towel but keep warm. After sealing the jars, place them back in a new pot of boiling water for 10 minutes for pint jars and 15 minutes for quart jars to complete the canning process. As the jars cool, you will hear the canning lids pop down, indicating a proper seal. You can safely remove the jars from the boiling water at that point. When removed, check the lids. They should not 'pop' or flex when pressed. Then, tighten the jars and keep in a cool dry place for 1 year. Once opened, store in the fridge for 2 to 3 months.
Nutrition
Calories: 15kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Sodium: 438mg | Potassium: 115mg | Fiber: 1g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 0.3mg
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