Description
Learn how to make delicious and tangy homemade dill pickles with this easy refrigerator pickle recipe. These pickles are crisp, flavorful, and perfect for snacking or adding to sandwiches and salads.
Ingredients
Scale
Brine:
- 4 cups water
- 2 cups white vinegar
- 3 tablespoons kosher salt
- 1 tablespoon sugar
Additional Ingredients:
- 4 cloves garlic, peeled
- 2 teaspoons black peppercorns
- 2 teaspoons mustard seeds
- 1 teaspoon red pepper flakes (optional)
- 4 fresh dill sprigs
- 4 small cucumbers (Kirby or pickling cucumbers, about 4–5 inches each), sliced into spears or rounds
Instructions
- Prepare the Brine: In a medium saucepan, combine the water, vinegar, salt, and sugar. Bring to a boil, stirring until the salt and sugar dissolve.
- Assemble the Pickles: Place garlic, peppercorns, mustard seeds, red pepper flakes (if using), and fresh dill in the bottom of a clean quart-size jar. Pack the cucumbers tightly into the jar.
- Add the Brine: Pour the warm brine over the cucumbers, ensuring they are fully submerged.
- Chill and Enjoy: Let the jar cool to room temperature, then seal and refrigerate for at least 24 hours before serving. Flavor improves with time.
Notes
- These pickles will last up to 4 weeks in the refrigerator.
- For crunchier pickles, use smaller cucumbers and avoid overpacking the jar.
- Experiment with additional vegetables like onions, carrots, or jalapeños for variety.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Condiment, Snack
- Method: Pickling, No-Cook (after brine)
- Cuisine: American, Eastern European
Nutrition
- Serving Size: 1 spear
- Calories: 5
- Sugar: 0 g
- Sodium: 160 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
