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glass mason jar full of pickled cucumber chips
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Dill Pickle Recipe

Learn how to make dill pickles right from your kitchen in under 90 minutes that are more delicious than store-bought.
Course condiment
Cuisine American, French
Prep Time 5 minutes
Cook Time 5 minutes
Cooling Time 1 hour
Total Time 1 hour 10 minutes
Servings 48
Calories 5kcal

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

Chef 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.

Nutrition

Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 119mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg