Description
This Ultimate Dill Pickle Recipe delivers bold, crunchy pickles with a perfect balance of tangy vinegar, salty brine, and fresh dill flavor. Easy to prepare and naturally fermented in the refrigerator, these pickles are crisp and delicious, perfect for snacking or serving alongside sandwiches and burgers.
Ingredients
Scale
Pickles
- 8–10 small pickling cucumbers (about 4 inches each)
Brine
- 4 cups water
- 2 cups white vinegar
- 3 tablespoons kosher salt
- 1 tablespoon sugar (optional, for balance)
Flavorings
- 6 cloves garlic, smashed
- 1 tablespoon black peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon red pepper flakes (optional, for spice)
- 4–6 fresh dill sprigs
Instructions
- Prepare Cucumbers: Wash the cucumbers thoroughly to remove any dirt. Trim off the blossom ends to help maintain crispness during pickling.
- Make the Brine: In a medium saucepan, combine water, white vinegar, kosher salt, and sugar if using. Bring the mixture to a boil while stirring to fully dissolve the salt. Remove from heat and allow to cool slightly.
- Layer Ingredients in Jars: Using sterilized jars, place cucumbers first, then add smashed garlic cloves, black peppercorns, mustard seeds, red pepper flakes, and fresh dill sprigs in layers.
- Add Brine to Jars: Pour the warm brine over the cucumbers and spices, leaving about a 1/2 inch space (headspace) at the top of each jar.
- Seal and Refrigerate: Seal the jars securely with lids and place them in the refrigerator. Let the pickles sit for at least 24 to 48 hours to develop flavor.
- Storage and Serving: The pickles will keep well in the refrigerator for up to 2 months. Serve chilled as a tangy, crunchy snack or alongside your favorite dishes.
Notes
- Trimming blossom ends prevents softening and helps cucumbers stay crisp.
- Adjust the amount of red pepper flakes to control the level of spiciness.
- You can omit sugar for a more tart pickle or include it for a balanced flavor.
- Ensure jars and lids are properly sterilized to prolong shelf life and safety.
- For best flavor, allow pickles to ferment for a full 2 days before consumption.
