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Easy Dill Pickles Recipe

Crisp refrigerator dill pickles made with cucumber spears, fresh dill, garlic, and a simple tangy brine.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 24
Ingredients Equipment Method Notes

Ingredients
  

For the Pickles
  • 2 pounds pickling cucumbers or small firm cucumbers, washed and cut into spears
  • 8 fresh dill sprigs
  • 4 cloves garlic peeled and lightly crushed
  • 2 teaspoons whole black peppercorns
  • 2 teaspoons mustard seeds
For the Brine
  • 2 cups water
  • 2 cups white vinegar
  • 2 tablespoons kosher salt
  • 1 tablespoon granulated sugar

Equipment

  • 2 1-quart glass jars with lids clean
  • 1 medium saucepan
  • 1 Cutting board
  • 1 Knife
  • 1 measuring cups
  • 1 Measuring spoons

Method
 

Prepare the Jars
  1. Wash the cucumbers well and trim a thin slice from the blossom ends if desired. Cut them into spears sized to fit snugly into two clean 1-quart jars.
  2. Divide the dill sprigs, garlic cloves, peppercorns, and mustard seeds between the jars. Pack the cucumber spears in tightly so they stay submerged once the brine is added.
Make the Brine
  1. In a medium saucepan, combine the water, white vinegar, kosher salt, and sugar. Bring to a gentle boil over medium heat, stirring until the salt and sugar are fully dissolved.
Fill and Chill
  1. Carefully pour the hot brine into the jars, covering the cucumbers completely and leaving about 1/2 inch of space at the top. Tap the jars gently to release trapped air bubbles.
  2. Let the jars cool at room temperature until no longer hot. Seal with lids and transfer to the refrigerator.
  3. Chill for at least 48 hours before serving for the best flavor and texture.

Notes

Use the freshest, firmest cucumbers possible for the best crunch. This recipe is for refrigerator pickles and is not intended for shelf-stable canning. Flavor improves after 3 to 5 days in the fridge.