Dill Pickle Recipe
Learn how to make dill pickles right from your kitchen in under 90 minutes that are more delicious than store-bought.
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 over 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
Sterilizing your mason jars is one of the most critical steps in making dill pickles from scratch. Washing them in the dishwasher is not enough; the jars, lids, and outer bands must first be washed with hot, soapy water and then simmered (separately) in boiling water for 10 minutes. Watch my YouTube video to learn how to sterilize your mason jars properly.
You can slice your cucumbers into any shape you like before pickling: Wedges or spears make for a great Reuben side dish, rounds or circles are a delicious topping on sandwiches, and long slices are the best burger topping.
Label the pickle jars with the date: This will help you keep track of the freshness (the pickles keep in the fridge for 4 to 6 weeks).
Customize the brine flavors: Whole peppercorns, mustard seeds, and dill seeds can all be added to the brine when you want to play with the flavors. You can also use my Pickling Spice Recipe to enhance them.
To make canned dill pickles that last up to 1 year, seal the lids on the mason jars immediately after pouring the brine over the cucumbers. Then, place the jars into a pot of boiling water fitted with a rack on the bottom. Boil for 10 minutes, then set them aside to cool to room temperature. You’ll know the jars were sealed correctly if the lid does not move when you press on the center.
Make-Ahead: You can make the pickles at least 1 hour before serving. Just make sure the brine has cooled to room temperature before serving.
How to Store: Store the pickles in sealed mason jars in the refrigerator. They’ll stay crisp and flavorful for up to six weeks.
Nutrition
Calories: 5kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 119mgPotassium: 51mgFiber: 1gSugar: 1gVitamin A: 29IUVitamin C: 1mgCalcium: 5mgIron: 1mg