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Easy Dill Pickles: Better Than Store-Bought!

Crisp, garlicky refrigerator pickles made with fresh dill, vinegar, and simple pantry spices.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Condiment, Snack
Cuisine: American
Calories: 25
Ingredients Equipment Method Notes

Ingredients
  

For the Pickles
  • 2 pounds pickling cucumbers washed and cut into spears or slices
  • 4 cloves garlic peeled and lightly crushed
  • 1 large bunch fresh dill
  • 2 teaspoons mustard seeds
  • 1 teaspoon black peppercorns
  • 1/4 teaspoon red pepper flakes optional
For the Brine
  • 2 cups water
  • 2 cups white vinegar
  • 2 tablespoons kosher salt
  • 1 tablespoon granulated sugar

Equipment

  • 1 Cutting board
  • 1 Knife
  • 1 small saucepan for the brine
  • 3 pint mason jars or 1 large quart jar
  • 1 measuring cups
  • 1 Measuring spoons

Method
 

  1. Wash the cucumbers well and trim off the ends. Cut them into spears, slices, or a mix of both.
  2. Divide the garlic, fresh dill, mustard seeds, black peppercorns, and red pepper flakes, if using, between 2 to 3 clean pint jars or 1 large quart jar.
  3. Pack the cucumber pieces into the jars fairly tightly, leaving a little room at the top.
  4. In a small saucepan, combine the water, white vinegar, kosher salt, and sugar. Bring to a gentle simmer, stirring until the salt and sugar dissolve.
  5. Carefully pour the hot brine over the cucumbers until fully submerged.
  6. Let the jars cool at room temperature for about 30 minutes, then seal with lids.
  7. Refrigerate for at least 24 hours before eating. For fuller flavor, chill 48 to 72 hours.

Notes

Use very fresh, firm cucumbers for the best crunch. Keep the pickles refrigerated at all times since they are not shelf-stable canned pickles. Best enjoyed within 2 to 3 weeks.