Dill Pickles

Learn how to make pickles at home! This easy 8-ingredient recipe yields crisp, tangy dill pickles that are a delicious snack or sandwich topping.

Homemade pickles

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.

Pickle recipe ingredients

How to Make Pickles

My method for how to make pickles couldn’t be simpler! Here’s how it goes:

  • First, slice the cucumbers. I usually make this recipe with Persian cucumbers, but small pickling cucumbers work here too. Slice them lengthwise into quarters to make spears, or thinly slice them horizontally to make dill pickle chips.
  • Then, fill the jars. Divide the cucumbers among 4 8-ounce or 2 16-ounce jars, and add fresh dill, halved garlic cloves, mustard seeds, and peppercorns to each jar of pickles.
  • Next, make the brine. I use a mix of water, white vinegar, sugar, and salt. If you’re not a sweet pickle person, don’t worry! The sugar doesn’t actually make the refrigerator pickles sweet. Instead, it balances the pungent vinegar and salt to create an irresistible sour pickle flavor. Heat the brine on the stove until the sugar and salt dissolve and pour it over the jarred cucumbers. Then, set the jars aside to cool to room temperature.
  • Finally, chill! This is the hard part! These guys aren’t ready right away – they need some time in the fridge to soak up the brine and become really flavorful. Dill pickle chips will be ready in 24 hours, while spears will take at least 48. They’ll keep in the fridge for several weeks, and they get better as time goes on. For best flavor, wait about 5 days.

Find the complete recipe with measurements below.

Pickle recipe ingredients

Dill Pickle Recipe Serving Suggestions

These homemade pickles taste great on sandwiches, burgers, and more! Pile dill pickle chips onto veggie burgers, mushroom burgers, cauliflower po’ boys, black bean burgers, or BBQ jackfruit sandwiches at your next cookout. Alternatively, serve spears alongside one of these sandwiches for a deli-style lunch:

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

More Favorite Homemade Pickles

If you love this dill pickle recipe, try making pickled jalapeños, pickled red onions, or banh mi pickles next!

Dill Pickles

rate this recipe:
4.99 from 97 votes
Prep Time: 10 mins
Cook Time: 1 min
Chilling Time: 1 d
Serves 16
Learn how to make pickles at home! They're crisp, tangy, and refreshing - a perfect snack or sandwich fixing.


  • 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


  • To make dill pickle spears, slice the cucumbers lengthwise into quarters. To make dill pickle chips, thinly slice them horizontally.
  • Divide the cucumbers among 4 (8-ounce) or 2 (16-ounce) jars. Divide the garlic, mustard seeds, peppercorns, and dill sprigs among each jar.
  • 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.
  • 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.


Pictured are these Weck jars.


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Rate this recipe (after making it)

  1. Margie

    I haven’t tasted them yet but they look yummy. I ended up with 4 8-oz jars and three 16-oz jars. I didn’t look through all the comments but wandering if the jar sizes are wrong?

    • Jeanine Donofrio

      Hi Margie, they’ll vary depending on the size of your cucumbers! As long as they’re all submerged, they’ll be fine.

  2. Tim

    4 stars
    Mine turned out very vinegary
    2 cups vinegar and 2 cups water right? I followed the reicpie except I added dried onion. They just seem to vinegary. Maybe I will cut down on the next batch. Any thoughts?

    • Jeanine Donofrio

      Hi Tim, did you use the written amount of sugar? How long have they been in the fridge so far? Two things might help: letting them sit another few days (the other flavors will infuse more), or you could increase the sugar that would help cut the sharpness. We like them tangy, so it may be personal preference but one of those two tips should help.

    • Tim

      Thanks for the reply. I did follow all the measurements given, unless I screwed up. I will try a bit more sugar next time. They have been going for almost two weeks now.

  3. Renee

    5 stars
    Dried dill I suppose is OK for taste. I have lots and I used it along with pickling spice I bought in the bins at winco. It just looks like grass clippings floating around in the jar. (Dried dill) so the sprigs of fresh dill are tidier. Happy pickling, reader!

  4. Conner from Developerjuice.info

    5 stars
    Took a pickle juice shot with the leftovers after preparing a container of pickles. The pickle juice tasted Exquisite! And the pickles afterwards were great.

    • Jeanine Donofrio

      I’m so glad you loved it!

  5. Teri

    I’d like to can pints of sliced pickles. Will the recipe remain the same?

    • Jeanine Donofrio

      Hi Teri, I’m not sure if this recipe is safe to preserve, it might be, it’s just not my area of expertise.

      • Ken

        If the pH is less than 4.6, yes. With that much vinegar (from the store), it will be.

  6. Melissa

    Great recipe! Can these be stored in a cool, dark place? The lids seal as they cool. Thanks!

    • Jeanine Donofrio

      Hi Melissa, this specific recipe is for refrigerator pickles.

  7. Scott

    What’s the shelf life?

    • Jeanine Donofrio

      about 2 to 3 weeks in the fridge

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.