Simple Homemade Dill Pickles
Refreshing and tangy pickles made with fresh cucumbers, dill, and spices, perfect for any meal.
Equipment
- Mason Jar
- Saucepan
Ingredients
Cucumbers
- 4-6 medium Pickling Cucumbers Firm and fresh for best results.
Fresh Dill
- 4-6 sprigs Fresh Dill Essential for classic dill pickle flavor.
Garlic
- 2-3 cloves Garlic Peeled and smashed for flavor.
Brine
- 1 cup White Vinegar For tangy flavor and preservation.
- 1 cup Water To dilute the vinegar.
- 2 tablespoons Kosher Salt Essential for flavor and preservation.
Spices
- 1 tablespoon Black Peppercorns Adds subtle heat and complexity.
- 1 teaspoon Mustard Seeds For additional depth of flavor.
- 1 teaspoon Red Pepper Flakes Optional for added heat.
Instructions
- Rinse cucumbers under cold water and trim the ends.
- Choose a clean, sterilized 1-quart mason jar.
- Place fresh dill sprigs at the bottom of the jar.
- Layer cucumbers vertically in the jar, packing them tightly.
- In a saucepan, combine vinegar, water, and salt. Heat until salt dissolves.
- Add smashed garlic, black peppercorns, mustard seeds, and red pepper flakes to the brine.
- Bring the brine to a gentle boil for 2-3 minutes.
- Pour the hot brine over the cucumbers, ensuring they are submerged.
- Allow the jar to cool to room temperature before sealing.
- Refrigerate for at least 24 hours, ideally 1-2 weeks for best flavor.
- Enjoy your pickles as a snack, side, or topping!
Notes
Store pickles in the refrigerator for up to three months, ensuring they remain submerged in brine.