Homemade Dill Pickles
Crunchy, tangy dill pickles are surprisingly simple to make at home with fresh cucumbers, garlic, and dill.
- Prep45 min
- Cook10 min
- Total24h
- DifficultyEasy
- Servings4
These homemade dill pickles deliver a perfect crunch and tangy flavor without any complicated canning process. Fresh cucumbers are cut into spears, combined with garlic and dill, then soaked overnight in a flavorful brine.
This recipe is ideal for a beginner because all you need is a quick boil of the brine and then patience as the pickles rest and develop their signature taste. They stay crisp in the refrigerator and are ready to enjoy in just one day.
Ingredients
Servings
Converted amounts are rounded.
Method
- Cut each cucumber lengthwise into six spears. In a large bowl, toss the spears with the dill sprigs and sliced garlic; set aside. (For pickle chips, slice cucumbers into rounds; a crinkle cutter gives wavy edges.)
- In a large Dutch oven, combine the water, cider vinegar, sugar, salt, and pickling spices. Bring to a boil, stirring until the sugar dissolves completely.
- Pour the hot brine over the cucumbers in the bowl. Let the mixture cool to room temperature. If needed, place a clean plate on top to act as a weight and keep the cucumbers submerged.
- Once cool, transfer the pickles and brine into jars, if desired. Cover tightly and refrigerate for at least 24 hours before serving. For best results, ladle the brine over the spears already in the jars.
💡 Tips
- For extra crunch, use very fresh, firm pickling cucumbers.
- If you don't have pickling spices, use a mix of mustard seeds, peppercorns, coriander seeds, and bay leaves.
- The pickles keep well in the refrigerator for up to 2 months.
Inspired by a recipe from Taste of Home