Easy DIY Dill Pickles
Easy DIY Dill Pickles
Ingredients
For the Pickles
- 2 pounds cucumbers, pickling cucumbers recommended
- 4 sprigs fresh dill
- 8 garlic, cloves, peeled
- 1 teaspoon red pepper flakes, or to taste
- 1 teaspoon peppercorn, whole
- 1 teaspoon mustard seed, whole
For the Brine
- 1 cup water
- 1 cup white vinegar
- 1 tablespoon kosher salt
Instructions
- 1
Wash the cucumbers thoroughly. Trim the ends and slice them into spears, approximately 1/4 to 1/2 inch thick, ensuring they will fit vertically into your jars.
⏱️ 5 min
- 2
Peel the garlic cloves. You will need approximately 2-3 cloves per jar, depending on their size and your preference for garlic flavor.
⏱️ 3 min
- 3
Place a sprig of fresh dill at the bottom of each clean pint-sized jar. If using larger jars, you may need more dill.
⏱️ 2 min
- 4
Add 2-3 peeled garlic cloves to each jar, nestling them among the dill.
⏱️ 1 min
- 5
To each jar, add 1/4 teaspoon each of red pepper flakes, whole peppercorns, and whole mustard seeds. Adjust these amounts to your desired level of spice and flavor.
⏱️ 2 min
- 6
Tightly pack the sliced cucumber spears vertically into each jar. Try to fit as many as possible without crushing them, leaving about 1/2 inch of headspace from the rim.
⏱️ 5 min
- 7
In a medium bowl or measuring cup, combine 1 cup of water, 1 cup of white vinegar, and 1 tablespoon of kosher salt. Stir the mixture vigorously until the salt is completely dissolved.
⏱️ 2 min
- 8
Carefully pour the prepared brine over the cucumbers in each jar until they are completely covered. Ensure the cucumbers are fully submerged. If needed, gently press down on the cucumbers to release any trapped air bubbles.
⏱️ 2 min
- 9
Seal the jars tightly with their lids. Make sure the lids are secure to prevent any leaks.
⏱️ 1 min
- 10
Place the sealed jars in the refrigerator. These are refrigerator pickles and are not shelf-stable.
- 11
Allow the pickles to sit in the refrigerator for at least 24 hours before consuming. For optimal flavor development, it is recommended to wait 3-7 days. The longer they sit, the more pronounced the dill and garlic flavors will become.
⏱️ 1440 min
Kitchen Tools
Nutrition Facts (per serving)
Easy DIY Dill Pickles
For the Pickles
- 2 pounds cucumbers, pickling cucumbers recommended
- 4 sprigs fresh dill
- 8 garlic, cloves, peeled
- 1 teaspoon red pepper flakes, or to taste
- 1 teaspoon peppercorn, whole
- 1 teaspoon mustard seed, whole
For the Brine
- 1 cup water
- 1 cup white vinegar
- 1 tablespoon kosher salt
Instructions
- 1
Wash the cucumbers thoroughly. Trim the ends and slice them into spears, approximately 1/4 to 1/2 inch thick, ensuring they will fit vertically into your jars.
⏱️ 5 min - 2
Peel the garlic cloves. You will need approximately 2-3 cloves per jar, depending on their size and your preference for garlic flavor.
⏱️ 3 min - 3
Place a sprig of fresh dill at the bottom of each clean pint-sized jar. If using larger jars, you may need more dill.
⏱️ 2 min - 4
Add 2-3 peeled garlic cloves to each jar, nestling them among the dill.
⏱️ 1 min - 5
To each jar, add 1/4 teaspoon each of red pepper flakes, whole peppercorns, and whole mustard seeds. Adjust these amounts to your desired level of spice and flavor.
⏱️ 2 min - 6
Tightly pack the sliced cucumber spears vertically into each jar. Try to fit as many as possible without crushing them, leaving about 1/2 inch of headspace from the rim.
⏱️ 5 min - 7
In a medium bowl or measuring cup, combine 1 cup of water, 1 cup of white vinegar, and 1 tablespoon of kosher salt. Stir the mixture vigorously until the salt is completely dissolved.
⏱️ 2 min - 8
Carefully pour the prepared brine over the cucumbers in each jar until they are completely covered. Ensure the cucumbers are fully submerged. If needed, gently press down on the cucumbers to release any trapped air bubbles.
⏱️ 2 min - 9
Seal the jars tightly with their lids. Make sure the lids are secure to prevent any leaks.
⏱️ 1 min - 10
Place the sealed jars in the refrigerator. These are refrigerator pickles and are not shelf-stable.
- 11
Allow the pickles to sit in the refrigerator for at least 24 hours before consuming. For optimal flavor development, it is recommended to wait 3-7 days. The longer they sit, the more pronounced the dill and garlic flavors will become.
⏱️ 1440 min