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Homemade Dill Pickles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 272 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 1 minute
  • Total Time: 1 day 11 minutes
  • Yield: 16 servings
  • Category: Pickling
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Description

This easy homemade dill pickle recipe uses fresh cucumbers, garlic, mustard seeds, peppercorns, and fresh dill, all soaked in a tangy vinegar brine with a touch of sugar and sea salt. Perfect for quick refrigerator pickles, these dill spears or chips offer a crisp, flavorful snack or condiment with minimal effort and no canning required.

Ingredients

Units Scale

Pickles

  • 12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers

Flavorings

  • 4 garlic cloves, halved
  • 2 teaspoons mustard seeds
  • 2 teaspoons peppercorns
  • Fresh dill sprigs, a few per jar

Brine

  • 2 cups water
  • 2 cups distilled white vinegar
  • 1/4 cup cane sugar
  • 2 tablespoons sea salt

Instructions

  1. Prepare the cucumbers: Slice the cucumbers lengthwise into quarters to make spears, or thinly slice horizontally to make chips.
  2. Divide cucumbers and spices: Place the cucumbers into 4 (8-ounce) or 2 (16-ounce) clean jars. Evenly distribute the garlic cloves, mustard seeds, peppercorns, and fresh dill sprigs among the jars.
  3. Make the brine: In a medium saucepan over medium heat, combine water, distilled white vinegar, cane sugar, and sea salt. Stir continuously until the sugar and salt dissolve completely, about 1 minute. Remove from heat and let the brine cool slightly.
  4. Pour brine over cucumbers: Carefully pour the warm brine into each jar, fully submerging the cucumbers and spices.
  5. Cool and refrigerate: Allow the jars to cool to room temperature. Seal with lids and refrigerate. Pickle spears will be lightly pickled and ready to enjoy after 2 days, with best flavor developing around days 5 to 6. Pickle chips are ready in 1 day and improve in flavor over several days.
  6. Storage: Store the pickles in the refrigerator for several weeks for optimum freshness and flavor.

Notes

  • Use fresh, firm cucumbers for best crunch and flavor.
  • The sugar in the brine balances the acidity of the vinegar, but you can adjust to taste.
  • Pickle chips will pickle faster than spears due to increased surface area.
  • Ensure all jars and utensils are clean to avoid contamination.
  • These are refrigerator pickles and not shelf-stable canned pickles.

Nutrition

  • Serving Size: 1 pickle spear or equivalent
  • Calories: 10
  • Sugar: 1.5g
  • Sodium: 400mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0.5g
  • Protein: 0.3g
  • Cholesterol: 0mg

Find it online: https://emilyquickdinners.com/homemade-dill-pickles-recipe/