Go Back

Easy Dill Pickles: Better Than Store-Bought!

Crisp, tangy refrigerator dill pickles made with fresh cucumbers, dill, garlic, and a quick vinegar brine.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 28
Ingredients Equipment Method Notes

Ingredients
  

For the pickles
  • 2 pounds pickling cucumbers washed and cut into spears or slices
  • 1 cup fresh dill fronds loosely packed
  • 4 cloves garlic peeled and lightly crushed
  • 2 teaspoons mustard seeds
  • 1 teaspoon black peppercorns
  • 1/2 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 Cutting board
  • 1 knife
  • 1 measuring cups
  • 1 measuring spoons

Method
 

Prepare the jars
  1. Wash the cucumbers well and trim the ends. Cut them into spears or slices.
  2. Divide the dill, garlic, mustard seeds, black peppercorns, and red pepper flakes, if using, among 3 clean pint jars.
  3. Pack the cucumbers tightly into the jars without crushing them.
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 over the cucumbers, making sure they are fully submerged and leaving a little space at the top of each jar.
  3. Let the jars cool to room temperature, then seal with lids and refrigerate.
  4. Refrigerate for at least 24 hours before eating, or 48 hours for best flavor.

Notes

Use very fresh, firm cucumbers for the best crunch. Keep these pickles refrigerated at all times. For best quality, enjoy within 2 to 3 weeks.