Description
These Garlic Dill Pickles are crisp, tangy, and packed with bold garlic and fresh dill flavors. Whether you’re topping burgers, adding them to sandwiches, or enjoying them straight from the jar, this easy homemade pickle recipe will have you ditching store-bought versions for good!
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Ingredients
Scale
- 6–7 small cucumbers (Kirby or Persian work best)
- 3 cups water
- 1 cup white vinegar
- 2 tablespoons kosher salt
- 1 tablespoon sugar (optional, balances acidity)
- 4–5 garlic cloves, smashed
- 1 tablespoon black peppercorns
- 1 teaspoon red pepper flakes (optional, for a spicy kick)
- 2 teaspoons mustard seeds
- 4–5 sprigs fresh dill
- 1 teaspoon whole coriander seeds (optional, adds depth)
Instructions
Step 1: Prepare the Cucumbers
- Wash and dry the cucumbers thoroughly.
- Slice them into spears, rounds, or keep them whole, depending on your preference.
Step 2: Make the Brine
- In a saucepan over medium heat, combine water, vinegar, salt, and sugar.
- Stir and bring to a gentle simmer until the salt dissolves. Remove from heat and let cool slightly.
Step 3: Assemble the Jars
- Divide the garlic, dill, black peppercorns, red pepper flakes, mustard seeds, and coriander seeds evenly between 2 pint-sized jars.
- Pack the cucumbers tightly into the jars.
Step 4: Add the Brine
- Pour the warm brine over the cucumbers, ensuring they are fully submerged.
- Seal the jars and let them cool to room temperature.
Step 5: Refrigerate & Enjoy
- Store in the refrigerator for at least 24 hours before eating for the best flavor.
- Pickles will continue to develop their taste and will be at their best after 3–5 days.
Notes
- Use small, firm cucumbers – They stay crisp better than large ones.
- Don’t skip the salt – It’s key to preserving the crunch.
- Let them marinate – The longer they sit, the better they taste!
- Spice it up – Add sliced jalapeños or more red pepper flakes for heat.
- For extra crunch – Soak cucumbers in ice water for 30 minutes before pickling.
- Prep Time: 15 minutes
- Cuisine: American