Dill Pickle Recipe

The first time I tried this dill pickle recipe, I wondered why on earth I’d spent so many years buying pickles at the grocery store. Sure, store bought pickles can be tasty, but these little guys take dill pickles to a whole new level. They’re super easy to make (the refrigerator does most of the work for you!), and they taste awesome. They’re crisp, tangy, and refreshing, with an addictive garlic-dill flavor. Most often, I eat them as a snack right out of the fridge, but they’re delicious on sandwiches and veggie burgers too. If you like dill pickles, you’re going to love this recipe.

If you’re not in the mood for a sandwich, try adding your refrigerator pickles to a salad. I love to toss diced dill pickles into my Easy Macaroni Salad.

Last but not least, they’re delicious on their own! Enjoy them straight out of the fridge for a tangy, refreshing snack.

Dill Pickles

Learn how to make pickles at home! They’re crisp, tangy, and refreshing – a perfect snack or sandwich fixing.

Prep: 10min

Ingredients:

• 12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers
• 4 garlic cloves (halved)
• 2 teaspoons mustard seeds
• 2 teaspoons peppercorns
• a few good-sized dill sprigs, per jar
• 2 cups water
• 2 cups distilled white vinegar
• ¼ cup cane sugar
• 2 tablespoons sea salt

Instruction:

1. To make dill pickle spears, slice the cucumbers lengthwise into quarters. To make dill pickle chips, thinly slice them horizontally.
2. Divide the cucumbers among 4 (8-ounce) or 2 (16-ounce) jars. Divide the garlic, mustard seeds, peppercorns, and dill sprigs among each jar.
3. Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and pour over the cucumbers. Set aside to cool to room temperature, then store the pickles in the fridge.
4. Pickle spears will be lightly pickled in 2 days, but their best flavor will start to develop around day 5 or 6. Pickle chips will be lightly pickled in 1 day, and will become more flavorful every day after that. Store in the fridge for several weeks.

Easy Refrigerator Dill Pickles

Easy Refrigerator Dill Pickles take only a few minutes to make. Once you make your own homemade dill pickles, you’ll never buy store bought again.

Prep: 10min

Total: 15min

Yield: 18

Serving Size: 1 serving

Nutrition Facts: calories 26 kcal, Carbohydrate 3 g, Sodium 781 mg, Fiber 1 g, Sugar 2 g, servingSize 1 serving

Ingredients:

• 10-12 pickling cucumbers
• 4 cups water
• 2 cups white vinegar
• 2 tablespoons kosher salt
• 1 teaspoon sugar
• big bunch of dill
• 1 head of garlic (skins removed, cloves smashed (less if its a strong garlic))
• 10 peppercorn kernals

Instruction:

1. Slice cucumbers into 1/4 inch slices or spears. Set aside
2. To make brine, combine water, vinegar, salt, and sugar in medium sauce pan. Bring to a boil and swirl to make sugar and salt dissolve. Remove from heat and cool to room temperature.
3. Add cucumbers to jars. Do not pack them super tight as you you’ll want room for the brine. Add the fresh dill, smashed garlic, and peppercorns to the jars. Finish by adding enough brine to cover the cucumbers. Seal with an airtight lid and store in the refrigerator for at least one week. Pickles should be good for at least 4-6 weeks after that.
4. This recipe made enough for me to fill one pint and fill two quart jars.

How To Make Dill Pickles

Cool, crunchy, and tangy — here’s your detailed guide on how to make dill pickles from scratch!

Prep: 900sec

Total: 1200sec

Serving Size: Serves 12

Nutrition Facts: Saturated Fat 0.0 g, unSaturated Fat 0.0 g, Carbohydrate 2.8 g, Sugar 1.0 g, servingSize Serves 12, Protein 0.5 g, Fat 0.1 g, calories 15 cal, Sodium 227.3 mg, Fiber 0.4 g, Cholesterol 0 mg

Ingredients:

• 1 1/2 pounds Kirby or Persian cucumbers
• 4 cloves garlic, peeled and smashed
• 2 teaspoons dill seeds
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup apple cider vinegar
• 1 cup water
• 1 1/2 tablespoons pickling salt or kosher salt

Instruction:

1. Prepare the jars. If you are planning to can your pickles for long-term storage, bring a large pot of water to a boil and sterilize 2 wide-mouth pint jars and their lids. If you are planning to make refrigerator pickles, simply washing the jars and lids is fine.
2. Prepare the cucumbers. Wash and dry the cucumbers. Trim away the blossom or stem end of the cucumber, which contains enzymes that can lead to limp pickles. Leave the cucumbers whole, cut them into spears, or slice them into coins, as desired.
3. Add the spices to the jars. Divide the garlic, dill seed, and red pepper flakes between the pint jars: 2 smashed cloves, 1 teaspoon dill seed, and 1/4 teaspoon red pepper flakes (if using) per jar.
4. Pack the cucumbers into the jars. Pack the cucumbers into the jars. Trim the ends if they stand more than 1/2 inch below the top of the jar. Pack them in as tightly as you can without smashing the cucumbers.
5. Bring the pickling brine to a boil. Place the vinegar, water, and salt in a small saucepan over high heat and bring to a rolling boil. Pour the brine over the pickles, filling each jar to within 1/2-inch of the top. You may not use all the brine.
6. Remove any air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
7. Tighten the lids. Place the lids over the jars and screw on the rings until tight.
8. Optional — Process the pickles for longer storage. For longer storage, place the jars in a boiling pot of water to can them. When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate those pickles and eat them first.
9. Cool and refrigerate. Let the jars cool to room temperature. If you processed the jars, they can be stored unopened at room temperature. If unprocessed, refrigerate the pickles. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.
10. Storing pickles. Canned pickles will keep for at least a year on the shelf and for several weeks in the refrigerator once opened; refrigerator pickles will keep for several weeks.

Classic Dill Pickles Recipe

Learn how to make classic dill pickles with this foolproof recipe. This is a vinegar-forward quick-pickle method, so no need to sterilize jars or anything.

Prep: 10min

Total: 15min

Yield: 16

Ingredients:

• 1 ½ cups water
• ½ cup distilled white vinegar
• 1 tablespoon salt
• 2 tablespoons sugar
• 1 tablespoon pickling spices
• 4 Kirby pickling cucumbers, quartered lengthwise
• 4 large dill fronds
• 3 cloves garlic, sliced thin

Instruction:

1. Make the brine by adding the water, vinegar, salt, sugar, and pickling spices to a small saucepan over medium-high heat. Bring to a boil then reduce to a simmer, stirring until the salt and sugar are dissolved. Set aside to cool slightly.
2. Add the cucumbers, dill, and garlic to 2 pint-sized jars or 1 quart-sized jar.
3. Pour the brine over the cucumbers. Seal and refrigerate, then serve as desired.

Alton Brown Makes Homemade Dill Pickles | Good Eats | Food Network

FAQ

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