Introduction

These easy homemade dill pickles are crisp, tangy, and packed with fresh garlic and dill flavor. With just a few simple ingredients and a little patience, you can enjoy perfectly pickled cucumbers right from your refrigerator. They make a great snack or a zesty addition to sandwiches and salads.

Two clear glass jars filled with tall, light green pickle spears packed vertically in clear brine with floating dill sprigs inside. The jars are placed close together on a white plate with fresh dill sprigs lying beside them. In front of the jars on the plate are two pickle halves showing their pale green flesh and seeds. To the left on the plate is a silver fork resting on the white marbled textured surface. In the background, there is a light beige cloth and white tiled wall. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 Kirby cucumbers (a little over a pound)
1 cup white vinegar
1¼ cups water
Fresh dill sprigs (including leaves and flower heads)
4 cloves garlic (peeled)
1 tablespoon kosher salt
1 teaspoon whole black peppercorns
¼ teaspoon red pepper flakes

Instructions

Step 1: Wash the cucumbers and cut off the ends. Slice them into thick spears or ¼-inch rounds, depending on your preference.
Step 2: Fill a large bowl with cold water and ice cubes. Submerge the cut cucumbers and let them soak for one hour to help keep them crispy. Drain well afterward.
Step 3: Peel the garlic cloves and separate dill sprigs, cutting some flower heads to fit inside the jars.
Step 4: Divide the garlic, dill, black peppercorns, and red pepper flakes evenly between sterilized jars, placing them at the bottom.
Step 5: In a microwave-safe measuring cup, combine the water, vinegar, and kosher salt. Heat on medium power for two minutes or until the salt dissolves. Alternatively, heat the brine in a saucepan until the salt dissolves.
Step 6: Pack the jars tightly with the prepared cucumbers, then pour the hot brine over them until fully submerged.
Step 7: Allow the jars to sit on the counter for about an hour to let the brine cool. Add more dill on top of the cucumbers before sealing the jars with lids.
Step 8: Refrigerate the jars and let the pickles develop their flavor for at least two days before enjoying.

Tips & Variations

For extra crisp pickles, add a few grape leaves to each jar—they contain tannins that help maintain crunchiness.
Adjust the red pepper flakes to control the level of heat; omit for a milder pickle.
Use sterilized jars to extend shelf life and ensure food safety.
Try adding mustard seeds or coriander seeds to the jars for additional flavor complexity.

Storage

Store the pickles in airtight jars in the refrigerator. They will keep well for up to 1 month. Always use clean utensils to remove pickles to prevent contamination. The flavor improves the longer they sit, but they are delicious after two days.

How to Serve

The image shows a white oval plate on a white marbled surface, holding eight cucumber spears arranged in two rows. The cucumbers are bright green on the skin and pale green inside, with a smooth texture. A vintage silver fork lies on the right side of the plate. Behind the plate, a clear glass jar filled with cucumber spears and dill sprigs sits on a folded white textured cloth. Some fresh dill sprigs with delicate green stems and yellow flower buds are scattered around the plate and jar. A metal jar lid rests beside the jar. The overall look is fresh, simple, and natural. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cucumbers for pickling?

Yes, but Kirby cucumbers are preferred because of their firmness and ability to stay crisp. Slicing other types may result in softer pickles.

Do I need to boil the jars for canning?

This recipe is designed for refrigerator pickles, so boiling jars for canning is not required. If you want shelf-stable pickles, follow proper canning procedures separately.