Learn how to make dill pickles right from your very own kitchen in under 90 minutes that are way better than anything you’re going to get from the store.
Now you can top off all of your sandwiches, grilled cheeseburgers and other favorites with this simple pickle recipe. If you’re nervous because you’ve never pickled anything before don’t worry as I will take you step-by-step through this easy process.
How to Sterilize Your Jars
It’s important that your new jars be sterilized before canning anything and this is the proper way to do it.
- Wash the jars, lids and outer bands with hot soapy water and rinse.
- Bring the lids to a boil and then simmer for 10 minutes. Set aside.
- Boil the jars in a large pot on a rack for 10 minutes. Set aside
Washing them in the dishwasher alone will not sterilize your jars.
What Are They Made Of
Dill pickles have few ingredients making them easy to make and delicious. Here are the ingredients:
- Kerby or Persian pickles
- Fresh dill
- Water
- Vinegar
- Salt
- Garlic
- Crushed Red Pepper Flakes
How Long Do They Need to Cure
Once the brining liquid in the jar with the pickles has cooled to room temperature you can begin to eat them. However, they will become more delicious within 3-5 days of adding the brine.
What Kind of Cucumber to Use
There are several different cucumbers you can use for your pickles and here are my favorites:
- Kerby
- Persian
- Boston Pickling Cucumber
- Bush Pickle
If you can’t find any of these varieties you can simply slice a regular or hothouse cucumber into spears or chips.
Refrigerator Pickles
If you are wanting to eat them right away, you will want to add the lid and place them immediately in the refrigerator once they have cooled in the brine to room temperature. They will last 4-6 weeks in the refrigerator and need to be stored in there at all times. Also, learn how to make my bread and butter pickles recipe if you are looking for a little twist.
How to Make Dill Pickles
- Cut your cucumbers.
- Place in a sterilized jar.
- Add in fresh dill.
- Add water, vinegar, minced garlic, salt and crushed red pepper flakes to a pot and bring to a boil or until the salt has dissolved.
- Pour the brine over the pickles and let cool to room temperature.
- Add the lid and label and date.
- Keep cool in the refrigerator for 4-6 weeks.
Recipe Chef Notes + Tips
How to Store: Keep the lid on the jar and store in the refrigerator under 40° for 4-6 weeks.
How to Freeze: Pickles do not freeze well so we advise against it.
How to Seal: Once the brine has been poured over the top of the cucumbers you will immediately screw on the lid and place it into a pot of boiling water with a rack in it and boil for 10 minutes.
Simply cool it too room temperature and keep for up to 1 year. You will know it has sealed correctly if the lid on the jar will not move at all when pressing in the center of it.
If you can’t find any pickling cucumber varieties you can simply slice a regular or hothouse cucumber into spears or chips.
Canning to Seal
Perhaps you won’t be able to eat these pickles for quite some time. In this case, you will want to seal them. Once the brine has been poured over the top of the cucumbers you will immediately screw on the lid and place it into a pot of boiling water with a rack in it and boil for 10 minutes.
Simply cool it too room temperature and keep for up to 1 year. You will know it has sealed correctly if the lid on the jar will not move at all when pressing in the center of it.
Serve ‘Em Up With These Recipes
- Loaded Fried Chicken Fries
- Mediterranean Quinoa Bowl with Falafel
- Sloppy Joes Tater Tots
- Carnitas Nachos Recipe
- Italian Beef Chicago Dog
Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Video
Dill Pickle Recipe
Equipment
- mason jars
Ingredients
- 12 pickling cucumbers
- 8 sprigs fresh dill
- 3 cups water
- 1 cup white vinegar
- 12 finely minced cloves of garlic
- ½ teaspoon crushed red pepper flakes
- ¼ cup sea salt
Instructions
- Slice your pickles to your desired slice and pack them into 4 16-ounce sterilized mason jars.
- Place 2 sprigs of fresh dill into each jar alongside the cucumbers. Set aside.
- In a large pot add the water, vinegar, garlic, red pepper flakes and salt and bring to a boil or until the salt is dissolved.
- Evenly pour the brine liquid overtop of the cucumbers in the jar until they are completely covered.
- Cool to room temperature, add a lid, label and date and store in the refrigerator for 4-6 weeks.
Notes
- How to Store: Keep the lid on the jar and store in the refrigerator under 40° for 4-6 weeks.
- How to Freeze: Pickles do not freeze well so we advise against it.
- How to Seal: Once the brine has been poured over the top of the cucumbers you will immediately screw on the lid and place it into a pot of boiling water with a rack in it and boil for 10 minutes.
- Simply cool it too room temperature and keep for up to 1 year. You will know it has sealed correctly if the lid on the jar will not move at all when pressing in the center of it.
- If you can’t find any pickling cucumber varieties you can simply slice a regular or hothouse cucumber into spears or chips.
Anne A. says
My friend and I made 2 dozen quart bottles of these dills using the Persian cucumbers. We put in 2 smashed garlic cloves and 2 dried Japanese dried red peppers with fresh dill fronds. The jars are so pretty and the pickles taste fabulous!! We have requests for “gift” jars. Looks like we are going to be busy.
We are going to use the basic brine recipe for pickling of other veges like okra, green beans, carrots, onions, whatever we find fresh.
We are going to experiment with cutting the amount of salt we use as we have low sodium needs. Any advice?
Mucho Thanks!
Debbie Brown Driscoll says
OMG!!! I’ve tried at least 50 recipes for dill pickles and didn’t really like one. UNTIL NOW!!!! It is perfect in every way!!! These are the marvelous deli pickles from my youth in the 50s and 60s!! They bring back all of the sweet memories with my Dad, stopping into the local deli for bagels and lox on a Sunday morning… and being able to choose my pickle out of the barrel! Thank you, Chef!!!!
Chef Billy Parisi says
This is so awesome, thanks for sharing your story and for giving them a shot!
Rachael Yerkes says
the best ever!
Jen says
I’ve always wanted to make my own! This looks like a fun project to do with the kids after school this week. Thanks!