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Dill Pickles

rate this recipe:
5 from 90 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.

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

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.