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Easy Dill Pickles: Better Than Store-Bought!

Crisp, tangy refrigerator pickles with fresh dill, garlic, and mustard seed that are easy to make and perfect for snacking or sandwiches.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Condiment, Snack
Cuisine: American
Calories: 22
Ingredients Equipment Method Notes

Ingredients
  

For the pickles
  • 2 pounds small pickling cucumbers cut into spears or slices
  • 6 cloves garlic peeled and lightly smashed
  • 1 large bunch fresh dill
  • 3 teaspoons mustard seeds
  • 1 teaspoon black peppercorns
  • 1/4 teaspoon red pepper flakes optional
For the brine
  • 2 cups water
  • 2 cups white vinegar
  • 2 tablespoons kosher salt
  • 1 tablespoon granulated sugar

Equipment

  • 3 pint mason jars clean with lids
  • 1 small saucepan
  • 1 knife
  • 1 Cutting board

Method
 

Prepare the cucumbers
  1. Wash the cucumbers well and trim the ends. Cut them into spears or slices.
  2. Divide the garlic, fresh dill, mustard seeds, peppercorns, and red pepper flakes, if using, among 3 clean pint jars.
  3. Pack the cucumber spears or slices tightly into the jars, leaving a little space at the top.
Make the brine
  1. In a small saucepan, combine the water, white vinegar, kosher salt, and sugar. Bring to a gentle simmer over medium heat, stirring until the salt and sugar dissolve.
  2. Carefully pour the hot brine into the jars, covering the cucumbers completely.
  3. Let the jars cool at room temperature for about 30 minutes, then seal with lids and transfer to the refrigerator.
  4. Chill for at least 24 hours before eating. For the best flavor, wait 2 to 3 days.

Notes

Use very fresh cucumbers for the best crunch. These are refrigerator pickles and must be stored in the fridge. For best quality, enjoy within 3 weeks.