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Homemade Dill Pickles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 91 reviews
  • Author: Nora
  • Prep Time: 10 minutes
  • Cook Time: 1 minute
  • Total Time: 1 day 11 minutes
  • Yield: 16 servings
  • Category: Pickles & Preserves
  • Method: Stovetop
  • Cuisine: American

Description

This classic Dill Pickles recipe offers a crunchy, tangy, and flavorful bite made with fresh cucumbers, garlic, and fragrant dill. Quick to prepare and naturally preserved in a vinegar and spice brine, these pickles are perfect for snacking, sandwiches, or enhancing any meal. The recipe provides instructions for making both spears and chips, with a simple stovetop brining technique and no canning required.

Ingredients

Units Scale

Pickling Vegetables

  • 12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers

Spices and Herbs

  • 4 garlic cloves, halved
  • 2 teaspoons mustard seeds
  • 2 teaspoons peppercorns
  • Fresh dill sprigs, a few per jar (approx. 8 sprigs total)

Brine

  • 2 cups water
  • 2 cups distilled white vinegar
  • 1/4 cup cane sugar
  • 2 tablespoons sea salt

Instructions

  1. Prepare the Cucumbers: Slice the cucumbers lengthwise into quarters to make pickle spears or thinly slice them horizontally to make pickle chips, depending on your preference.
  2. Fill the Jars: Divide the sliced cucumbers evenly among 4 (8-ounce) or 2 (16-ounce) clean glass jars. Then, distribute the halved garlic cloves, mustard seeds, peppercorns, and fresh dill sprigs equally into each jar.
  3. Make the Brine: In a medium saucepan, combine water, distilled white vinegar, cane sugar, and sea salt. Heat over medium heat, stirring occasionally until the sugar and salt completely dissolve, about 1 minute. Remove from heat and let the brine cool slightly.
  4. Pour and Chill: Pour the warm brine over the cucumbers and spices in each jar until fully submerged. Leave the jars uncovered to cool to room temperature.
  5. Refrigerate: Seal the jars with lids and place them in the refrigerator. For pickle spears, light pickling occurs in about 2 days, with peak flavor developing around day 5 or 6. For pickle chips, they are lightly pickled after 1 day and become more flavorful over several days. Store refrigerated pickles for several weeks for best freshness and taste.

Notes

  • Use fresh cucumbers, preferably Persian or pickling varieties, for the best crunch.
  • If you prefer a less sweet pickle, you can reduce the cane sugar to 2 tablespoons.
  • Make sure jars and lids are clean to extend shelf life and avoid spoilage.
  • Pickles develop flavor over time; for best results, wait at least 2 days before eating spears and 1 day for chips.
  • Store pickles in the refrigerator; this recipe does not require canning or shelf storage.
  • You can experiment with adding other spices such as coriander seeds or red pepper flakes for varied flavor profiles.

Nutrition

  • Serving Size: 1 pickle spear or equivalent chips (approx. 30g)
  • Calories: 10
  • Sugar: 1g
  • Sodium: 250mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0.3g
  • Protein: 0.3g
  • Cholesterol: 0mg

Find it online: https://littlespoonbites.com/homemade-dill-pickles-recipe/