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Easy Dill Pickles Recipe

A simple refrigerator dill pickle recipe with crisp cucumber spears, fresh dill, garlic, and a tangy homemade brine.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Condiment, Snack
Cuisine: American
Calories: 24
Ingredients Equipment Method Notes

Ingredients
  

For the Pickles
  • 8 small pickling cucumbers washed and cut into spears
  • 4 cloves garlic peeled and roughly chopped
  • 6 sprigs fresh dill
  • 2 teaspoons mustard seeds
  • 1 teaspoon whole black peppercorns
For the Brine
  • 2 cups water
  • 2 cups white vinegar
  • 2 tablespoons kosher salt
  • 1 tablespoon sugar optional

Equipment

  • 2 glass jars about 1 quart total capacity
  • 1 small saucepan for the brine
  • 1 knife for cutting cucumbers and garlic
  • 1 Cutting board
  • 1 measuring cups and spoons

Method
 

Prepare the jars and cucumbers
  1. Wash the cucumbers well and cut them into spears that fit inside your jars.
  2. Divide the chopped garlic, dill sprigs, mustard seeds, and peppercorns between 2 clean glass jars.
  3. Pack the cucumber spears into the jars snugly, leaving a little room at the top.
Make the brine
  1. In a small saucepan, combine the water, white vinegar, kosher salt, and sugar if using.
  2. Bring the brine to a gentle simmer, stirring until the salt dissolves completely.
Fill and chill
  1. Carefully pour the hot brine over the cucumbers, making sure the spears are fully submerged.
  2. Let the jars cool at room temperature for about 30 minutes.
  3. Seal the jars and refrigerate for at least 24 hours before serving for the best flavor.

Notes

Use very fresh, firm pickling cucumbers for the best crunch. Refrigerate the pickles and enjoy within 2 weeks. Flavor improves after 1 to 3 days in the fridge.