Homemade Dill Pickles Recipe

Quick Steps Overview: Homemade Dill Pickles

Prepare the jars
Prepare the cucumbers
Add spices to the jars
Pack the cucumbers into the jars
Bring the pickling brine to a boil
Remove any air bubbles
Tighten the lids
Process the pickle for longer storage
Cool and refrigerate

I always thought that making a delightfully sour, cool, and crunchy pickle takes effort and time, and I couldn’t have been more wrong! Did you know that pickles are quick to make at home? All you need is a few easy-to-find ingredients, some pint jars, and 30 minutes.

One of the most popular kinds of cucumber pickles is dill pickles. Fresh dill is added to either a vinegar brine or salt brine along with the other flavor-filled ingredients like garlic, mustard seeds, and pepper. However, you can’t use just any kind of cucumber for this purpose.

Kirby cucumbers are the classic pickling cucumber as they hold up better than regular cucumbers during pickling. They tend to remain more firm and crunchy instead of becoming overly soft. You can also go for Persian cucumbers for this recipe as they have thinner skin and are the perfect size for packing into pint jars.

Now here’s a little secret that will help you make a flavorful pickle: the main flavoring for dill pickles doesn't come from the dill herbs but rather from the dill seeds. While this is not something that most grocery stores carry, you can find it at smaller co-ops with bulk herbs and even some online websites.

dill pickles laying on the cutting board

Teak Cutting Board | Medium Size

1. Tools You Will Need

Let’s take a look at what you’re going to need to get pickling:

Chef’s Knife: A razor-sharp chef’s knife will help you glide through the pickle prep with ease and precision, giving you uniform slices of cucumbers and other ingredients.
Cutting Board: A big and sturdy cutting board is a must as it provides you with a strong base to slice, dice, and chop and will limit the mess on the cutting board, protecting your kitchen counter.
Apron: Shield yourself from unwanted splatters and stains with a functional apron. Not only will this protect your clothes, but will also act as a space for you to store your cooking tools.
Stock Pot: A large stock pot will be needed to sterilize the jars to store the pickles and to make the brine.
Pint Jars: You will also need 2 wide-mouth pint jars with lids to store the dill pickles.

2. Recipe: Homemade Dill Pickles

Homemade Dill Pickles

Prep Time

15 mins

Cook Time

5 mins

Servings

Makes 2-pint jars

Ingredients
Cucumbers	1½ pounds Kirby or Persian Cucumbers
Ingredients	4 cloves Garlic (peeled and smashed) 2 teaspoons Dill Seeds ½ teaspoon Red Pepper Flakes 1 cup Apple Cider Vinegar 1 cup Water 1½ tablespoons Pickling Salt or Kosher Salt

Cooking Instructions
1. Prepare the jars	If you plan on canning the 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 plan on refrigerating the pickles, you can simply wash the jars and lids.
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 cucumber whole, cut them into spears, or slice them into coins.
3. Add spices to the jars	Divide the garlic, dill seeds, and red pepper flakes between the pint jars. You will need 2 smashed cloves, 1 teaspoon dill seeds, and ¼ teaspoon red pepper flakes per jar.
4. Pack the cucumbers into the jars	Pack the cucumbers into the jars. Trim the ends if they stand more than ½ 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 stockpot or pan over high heat and bring to a boil. Pour the brine over the pickles, filling each jar to within ½ inch of the top. You may not use all the brine.
6. Remove and 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. Process the pickle 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 times for 5 minutes and remove the jars immediately. Make sure the lids pop down. If they don’t, 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 time goes by. Try to wait at least 48 hours before cracking them open.

3. Tips To Make The Best Pickle At Home

You can use this recipe as a template for pickling other summer vegetables. Okra, green beans, garlic, and even carrots make delicious pickles.
Dill isn’t the only pickle you can make. Swap the dill seeds for turmeric, black peppercorns, mustard seeds, or any other spices that you might like.
Keep the ratio of vinegar, water, and salt the same, and make enough to top off all your jars of pickles.
You can use different types of vinegar like apple cider vinegar, rice vinegar, or white wine vinegar. However white distilled vinegar is preferred for its neutral taste.
Yes, you can opt for dried dill in this recipe, but fresh dill brings amazing flavor which makes a very big difference.

4. Secret To Crunchy Dill Pickles

Fresh produce is key.

Vegetables are the crispiest and firmest when they're fresh from the plant. I know it’s not possible to pickle things the day they were picked, but the sooner you can get the cucumbers, green beans, and okra pods into the jar, the better texture you will have.

Don’t forget to trim.

While this one is specifically for cucumber pickles, it is an important step to remember. The blossom end of a cucumber contains an enzyme that can lead to limp pickles. Trimming it away will instantly improve the texture.

Do not over slice or chop.

The more you slice, chop, or mince the vegetables, the less crispy they will be. This is why thinly sliced bread and butter pickles are way more tender than a whole dill pickle.

Watch the processing time.

Preserved pickle has to spend some time in the boiling water bath canner. That heat kills bacteria and ensures a good seal, however, it also ends up cooking your produce a little bit. Stay right on top of your timer to ensure that the pickles don’t spend any more time than is necessary for the canning pot.

Refrigerator pickles give the best texture.

If you don’t want the heat messing with the texture of your pickles, you can skip it entirely and make refrigerator pickles. While these pickles aren’t shelf-stable, they will keep good for a long time if refrigerated.

5. Nutritional Value

Homemade Dill Pickles
Calories	15kcal
Fat	0.1g
Carbohydrates	2.8g
Protein	0.5g
Fiber	0.4g
Sugar	1.0g
Sodium	227.3mg

6. Alternate Recipe: Refrigerator Dill Pickles

Here’s another way you can add a boost of flavor to your dill pickles.

Refrigerator Dill Pickles

Prep Time

25 mins

Cook Time

5 mins

Total Time

30 mins

Ingredients
Cucumbers	1 pound Persian or Kirby Cucumbers
Ingredients	4 cloves Garlic (peeled and smashed) ¼ cup fresh Dill Leaves 2 teaspoons Whole Yellow Mustard Seeds 2 teaspoons Coriander Seeds 1 teaspoon Whole Peppercorns Pinch of Red Pepper Flakes 1 large Bay Leaf (torn or cut in half) 1 cup Water ¾ cup plus 2 tablespoons White Distilled Vinegar 2 tablespoons Salt

Cooking Instructions
Step 1:	Get started by gathering and prepping all the ingredients listed above.
Step 2:	Prepare 2 wide-mouth, pint-size pickling jars that have a metal, screw-on lid.
Step 3:	Into each jar, add 2 cloves of smashed garlic, half of the fresh dill, 1 teaspoon of the whole mustard seeds, 1 teaspoon of coriander seed, ½ teaspoon of the whole peppercorns. A small pinch of red pepper flakes, plus half of the bay leaf.
Step 4:	Next, fill each jar equally with the cucumber slices. Press them down a bit to make them snug.
Step 5:	To prepare the brine, add the water, vinegar, and salt to a small pot or saucepan, and bring to a boil to dissolve the salt.
Step 6:	Once boiled, pour the hot brining liquid over the cucumbers in both jars, covering them.
Step 7:	Cover the jars with their lids and screw them on tightly. Allow the pickles to cool for a couple of hours at room temperature.
Step 8:	Transfer the jars to the refrigerator. Allow the cucumbers to pickle for 48 hours before you open the jar and dig in.

7. Dill Pickles Serving Suggestions

Homemade Dill Pickles taste great on sandwiches, burgers, and more. You can pile dill pickles on veggie burgers, mushroom burgers, or black bean burgers. You can also toss in a few pickle pieces in your Caprese sandwich, avocado sandwich, or vegan sandwich.

If you’re not in the mood for sandwiches or burgers, you can also add refrigerator pickles to chickpea salad or a yummy serving of macaroni salad. Last but not least, dill pickles are delicious on their own as well. Enjoy them straight out of the fridges for a quick, tangy, and refreshing snack.

8. Storing Homemade Dill Pickles

Canned pickles will keep good for at least a year on the shelf and several weeks in the refrigerator once opened.
Refrigerated pickles will keep for several weeks.
Once the pickle is ready, pack tightly into a jar small enough that the pickling liquid covers the vegetable.
Seal and store the jars in a cool, dark place for at least a month and refrigerate once opened.

9. Top Culinary Tool Picks For You

1. Chef’s Knife 6” | Gladiator Series

Looking for a blade that will help you glide through pickle prep with ease and precision? Then this is the blade you need! This small but brutal 6” blade is designed to provide you with enhanced maneuverability and hand control.

Pros:

Not only is this knife stunning to look at but it is also built to last you a lifetime.
The small size of this blade allows you to work for long hours without causing wrist fatigue and discomfort.
The low-maintenance knife cleans as easily as it cuts through tough meats and vegetables.

Cons:

If you are working on large chunks of meat or vegetables, you might want to go for a longer blade that will help you slice in one clean motion.
While this blade is perfect for someone new to handling professional knives, a seasoned chef would prefer to use a slightly longer blade when working. In that case, you can take a look at the other chef’s knives.

2. 3 Quart Stock Pot | Oberon Series

This medium-weight, ultra-functional piece of cookware is perfect for stirring up brines, soups, stews and so much more. This stockpot is known for its impeccable conductivity and its ability to evenly cook a full range of culinary delights.

Pros:

The stockpot comes with a non-stick Eterna coating that is proven to last 10 times longer than most other brands, making it the world’s longest-lasting non-stick coating.
This highly versatile piece of cookware is compatible with all stovetops and is optimized for induction.
It comes with a thick, extra-strong glass lid that provides a clear window during the entire cooking process to ensure precise cooking.

Cons:

If you need a stockpot to cook for a big family or a large party, you might prefer one of the bigger, 4 or 5-quart stock pots.
The simple look of this pot might not be the preferred choice of chefs who have a bold sense of style.

3. Lionswood | Teak Cutting Board

This teakwood marvel is going to be a head-turner in your kitchen. The board functions as your all-purpose chopping, slicing, and serving board and is meticulously hand-crafted from end-grain wood and filled with rich moisturizing oils.

Pros:

The unique checkered construction offers a slip-resistant surface, ensuring the food stays in place when chopping, slicing, dicing, or mincing.
The board is easy to maintain as the tight-wood grain ensures a long-lasting hygienic cutting surface, making this board ideal in wet environments.
This doubles up as a serving board with 2 steel handles on the side, making it the perfect base to present your finest roasts, bread, cheeses, and more.

Cons:

This is a medium-sized board. If you are someone that has to prep meat, fruits, and veggies in a large volume, you can go for a large cutting board.
This board can look slightly bulky in a compact kitchen and can get tricky to store.

4. The Gandalf | Professional Chef’s Kitchen Apron

This lightweight apron is both stylish and functional. Shield yourself from unwanted kitchen messes with this grey denim apron that will work by your side all day, every day.

Pros:

The apron is equipped with 3 easy-access front pockets that provide ample storage to house anything like sharpies and pens, note pads, labels, thermometers of small utility tools.
The apron also includes a hidden interior stash pocket that is ideal to store your personal belongings like a cell phone, wallet, or any other kitchen secret.
This apron is designed to make you look and feel confident as you work your way to greatness in the kitchen.

Cons:

The light grey color of the denim will make stains and splatters stand out more on the apron, making it look messier than a dark-colored apron.
If you work in a very busy kitchen, you might want to go for an apron that has more storage space and is slightly more heavy-duty than this one.

10. Frequently Asked Questions

Which vinegar is best for dill pickles?

Distilled White Vinegar is what is used in most pickle recipes. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, and tart acid flavor and does not affect the color of the light-colored vegetables or fruits.

What is the ratio of vinegar to water for dill pickles?

The basic ratio for pickles is 1:1 vinegar to the water and includes some amount of salt and sugar. Another ratio that is followed is the 3:2:1 method, using 3 parts vinegar, 2 parts water, and 1 part sugar.

What is dill pickle brine made of?

Pickles are made with a very basic brine of equal parts cider vinegar and water mixed with salt. This brine gets poured over the cucumbers and transforms them into pickles.

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Written by Himani Vaid

Toronto-based food nerd turned food storyteller, Himani is a connoisseur of all things delish. Currently, busy thinking about what to eat next.