Description
Learn how to make easy homemade dill pickles with crisp Kirby cucumbers, fresh dill, garlic, and a simple brine. This no-cook pickle recipe takes just a few minutes to prepare, and after two days in the fridge, you’ll have perfectly tangy and crunchy pickles to enjoy.
Ingredients
Scale
Pickles
- 4 Kirby cucumbers (a little over a pound)
Brine & Flavorings
- 1 cup white vinegar
- 1¼ cups water
- 1 tablespoon kosher salt
- 4 cloves garlic (peeled)
- Fresh dill sprigs (including leaves and flower heads)
- 1 teaspoon whole black peppercorns
- ¼ teaspoon red pepper flakes
Instructions
- Prep the cucumbers: Wash the cucumbers and trim off the ends. Cut them into thick spears or ¼-inch rounds.
- Soak to crisp: Fill a large bowl with water and ice cubes, then submerge the cut cucumbers. Let sit for one hour to help make them extra crispy, then drain thoroughly.
- Prepare herbs and spices: Peel the garlic cloves. Remove dill sprigs and cut flower heads to fit in the jars.
- Add flavorings to jars: Divide garlic, dill, black peppercorns, and red pepper flakes among sterilized jars, placing them at the bottom.
- Make the brine: Mix water, vinegar, and kosher salt in a 2-cup measuring cup. Heat in the microwave for two minutes on medium, or heat in a saucepan on the stove, until salt dissolves.
- Pack cucumbers in jars: Tightly pack the prepared cucumbers in the jars, then pour the hot brine over them until fully submerged.
- Cool and seal: Let the jars sit at room temperature for about an hour until the brine cools. Add more dill on top as desired, then seal jars with lids.
- Refrigerate and wait: Place jars in the refrigerator and allow the pickles to develop flavor for at least two days before enjoying.
Notes
- For extra crispiness, make sure to soak the cucumbers in ice water for the full hour.
- Sterilize jars properly to ensure longer shelf life and food safety.
- Adjust red pepper flakes to your spice preference or omit for milder pickles.
- Pickles can last up to one month refrigerated when stored in airtight containers.
- Use Kirby cucumbers for best texture and flavor; other varieties may be less crisp.
- Prep Time: 1 hour 15 minutes
- Cook Time: 5 minutes
- Category: Pickling
- Method: No-Cook
- Cuisine: American
Keywords: homemade dill pickles, easy pickles, refrigerator pickles, crispy pickles, no-cook pickles
