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!

Get This Recipe In Your Inbox
Share your email, and we'll send it straight to your inbox. Plus, enjoy daily doses of recipe inspiration as a bonus!

Dill Pickles

rate this recipe:
4.99 from 150 votes
Prep Time: 10 minutes
Cook Time: 1 minute
Chilling Time: 1 day
Serves 16
Learn how to make pickles at home! They're crisp, tangy, and refreshing - a perfect snack or sandwich fixing.

Ingredients

Instructions

  • 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.

Notes

Pictured are these Weck jars.

216 comments

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)




  1. James
    02.25.2024

    Can you make whole pickles with this recipe or only spears /chips?

    Thanks

  2. Daniel Webster
    12.21.2023

    5 stars
    Easy to follow instructions. I made this in big Ball mason jars to give as Christmas presents. Very practical and tasty. Thank you.

  3. S
    12.12.2023

    5 stars
    Easy to follow recipe and turned out really yummy! Thank you for sharing

    • Jeanine Donofrio
      12.13.2023

      I’m so glad you loved them!

  4. Tracy
    10.26.2023

    5 stars
    I made these and loved them. I have made them several times now and plan on making them many times in the future.

    • Jeanine Donofrio
      10.27.2023

      I’m so glad you loved them!

  5. Patty
    10.25.2023

    4 stars
    I made these pickles but they became limpy after a few days.. What happened?

    • Jeanine Donofrio
      10.27.2023

      Hi Patty, they should get softer as they sit in the brine. Did you let the brine cool all the way to room temp? If the brine was warm, it could soften the cucumbers.

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.