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+ servings
glass mason jar full of pickled cucumber chips

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


  • mason jars


  • 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


  • 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.


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.


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