Easy Dill Pickles: Better Than Store-Bought!
Crisp, tangy homemade refrigerator dill pickles with fresh dill, garlic, and mustard seed.
Equipment
- 1 small saucepan for the brine
- 2 pint jars or 1 quart jar with lids
- 1 Cutting board
- 1 knife
Ingredients
For the pickles
- 2 pounds small cucumbers cut into spears or rounds
- 4 cloves garlic smashed
- 1 large bunch fresh dill
- 2 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
Instructions
Prepare the cucumbers
- Wash the cucumbers well and trim the ends. Slice them into rounds or cut them into spears.
- Divide the garlic, fresh dill, mustard seeds, black peppercorns, and red pepper flakes, if using, between 2 clean pint jars or 1 large quart jar.
- Pack the cucumbers tightly into the jars, leaving a little room at the top.
Make the brine and fill the jars
- 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.
- Carefully pour the hot brine over the cucumbers until they are fully submerged.
- Let the jars cool at room temperature for about 30 minutes.
Chill and serve
- Seal the jars with lids and transfer them to the refrigerator.
- Chill for at least 24 hours before serving for the best flavor.
- Keep refrigerated and use a clean fork or tongs to remove pickles from the jar.
Notes
Use very fresh, firm cucumbers for the best crunch. These are refrigerator pickles, not shelf-stable canned pickles, so keep them chilled. Flavor improves after 24 to 48 hours, and they are best enjoyed within 2 to 3 weeks.