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5.0 from 603 votes

Dill Pickles

Learn how to make pickles at home! They're crisp, tangy, and refreshing - a perfect snack or sandwich fixing.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 d
Servings: 16
Course: Snacks
Cuisine: American

Ingredients

  • 12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers
  • 4 garlic cloves halved
  • 2 teaspoons mustard seeds
  • 2 teaspoons peppercorns
  • Fresh dill sprigs a few per jar
  • 2 cups water
  • 2 cups distilled white vinegar
  • ¼ cup cane sugar
  • 2 tablespoons sea salt

Instructions

    Cup of Yum
  1. To make dill pickle spears, slice the cucumbers lengthwise into quarters. To make dill pickle chips, thinly slice them horizontally.
  2. Divide the cucumbers among 4 (8-ounce) or 2 (16-ounce) jars. Divide the garlic, mustard seeds, peppercorns, and dill sprigs among each jar.
  3. 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.
  4. 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.