Experience pickle perfection with this easy recipe for Homemade Dill Pickles. In just 15 minutes of prep time using only 8 simple ingredients, you'll have an irresistibly crunchy batch of fresh, refrigerator pickle goodness that’s bursting with garlicky dill-iciousness. Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
OptionalPinch Red Pepper Flakes- or more to taste (SEE NOTES)
Instructions
Prep Cucumbers: Wash and dry the cucumbers. Use a sharp paring knife to remove the blossom end (opposite side from the stem end) of the cucumbers. Then cut each cucumber into spears or ¼-inch-thick chips. Alternatively, you can leave them whole if you prefer. (SEE NOTES)
Make Pickle Brine: In a medium saucepan, add the water, vinegar, salt, and optional sugar if using. Place over high heat and bring the contents to a boil, stirring occasionally, to help the salt dissolve. Immediately remove the pan from the heat and set aside.
Divide Cucumbers Among Jars: Equally divide the cucumbers and add them to storage jars, arranging so the pickles fit snugly, but not packed too tight.
Divide Flavoring ingredients: Equally divide the garlic, fresh dill, dill seeds, black peppercorns, and mustard seeds, along with the red pepper flakes if using, among the jars with the cucumbers.
Add Brine: Pour enough brine into each jar to completely cover to cucumbers, leaving ¼-inch of headspace between the brine and the rim of the jar. Seal with an airtight lid.
Let Cucumbers Pickle in Fridge: Place the jar of cucumbers into the fridge and let rest (pickle) for at least one week before enjoying. (Note: 5 days = mild pickle flavor, 7 days = medium pickle flavor; 10 days for a strong pickle flavor)
Enjoy: After five or more days of pickling the cucumbers, remove the homemade dill pickles from the fridge and eat straight from the jar, on sandwiches and burgers, or however your heart desires. Enjoy!
Notes
Cucumbers: Not all cucumbers are created equal! The types of cucumbers that are best for pickling are Kirby, Mini Cucumbers (Persian Cucumbers), Northern Pickling, Ashley, Boston, Busk, Calypso, Carolina, Marketer, Marketmore 76, Muncher, etc. Shown here are mini cucumbers. The ideal cucumber for pickling should be firm and short (about 4 inches long), with thin, bumpy, mat skin. (Note: bumpy skin isn’t a requirement!)
1 ½ pounds Kirby Cucumbers = about 6 to 7 whole cucumbers
1 ½ pounds Mini Cucumbers = about 10-12 whole cucumbers
Trimming Cucumbers: Make sure you slice off and discard the blossom end of the cucumber. You can tell the blossom end from the stem end by using your sense of touch. The stem end will feel smooth with an indented or concaved dot. The blossom end, which you will want to remove, will feel like a rough, curved outward dot
Salt: Use pickling or canning salt if you have it; if not, kosher salt is perfectly fine! Just make sure your kosher salt doesn’t contain any anti-caking agents or it will cloud the brine and impede the pickling process. Use the salt to taste. If you prefer a saltier pickle, use the full 2 tablespoons of salt. (I typically use 1 ¾ Tablespoons)
Granulated Sugar: This ingredient is also optional; however, if I add red pepper flakes, I will typically add a generous pinch of sugar (1/2 tsp to a 1 tsp) to the brine. If you prefer a sweeter dill pickle, use up to ¼ cup granulated sugar, cane sugar, or agave.
Garlic: Use the garlic to taste. I love garlic and use 10 cloves; however, you can absolutely use less.
Crushed Red Pepper Flakes: This ingredient is entirely optional. If you like a spicy pickle, use up to 2 tsp red chile flakes.
Pickling Time: For authentic dill pickles, let the cucumbers sit in the vinegar pickle mixture for the full 10 days. However, if you’re impatient and don’t mind a light pickle flavor, you can start eating them around day 5.
Storage: Pickles will keep in airtight jars in the fridge for up to 4-6 weeks.
Recipe yield: 3 Quart-size Jars of Pickles
Nutritional information is an estimate based upon 18 servings. Exact information will depend upon the brands of ingredients and precise measurements used.