Perfect Dill Pickles
- PREP 35min
- COOK 5min
- TOTAL 40min
This homemade dill pickle recipe is easy and results in crispy, flavorful pickles far surpassing store-bought pickles. You have two options based on your preference: hot-brined or cold-brined pickles. Hot-brined pickles are ready in a day, offering a quicker option, while cold-brined pickles take 3 to 5 days before they are ready. Cold-brined pickles are more crisp and retain a vibrant green color. For a more detailed comparison, please refer to the article above.
You Will Need
6 pickling cucumbers, like Kirby (21oz or 600g)
5 cloves garlic
4 sprigs fresh dill
1 dried arbol chili pepper, optional
4 whole peppercorns
1 cup (236ml) white vinegar, 5% acidity
1/2 cup (118ml) water
2 teaspoons (12g) pickling salt or sea salt, plus 1/4 teaspoon (2g) for brine, recommend using weight, see notes
1 teaspoon sugar
1/4 teaspoon yellow mustard seeds
1/4 teaspoon whole coriander seeds
1/4 teaspoon dill seeds, optional
Directions
Prepare the cucumbers, garlic, and dill. Cut the ends off the cucumbers and cut them into spears lengthwise (I typically get 6 spears per cucumber). For garlicky pickles, mince the garlic. For a milder garlic flavor, leave the garlic cloves peeled and whole. Chop half of the dill and keep the rest as whole sprigs.
In a large bowl, toss the cucumbers with 2 teaspoons (12g) of salt, peppercorns, garlic, chopped dill, and optional arbol chili pepper. Let them sit for 30 minutes.
Pack the cucumbers tightly into a 1-quart jar (1 liter). If some cucumbers don’t fit, cut them in half and place them on top of the packed spears.
Scrape all the dill, garlic, and salt from the bowl into the jar. Slide the chili and whole dill sprigs down the side of the jar.
In a small saucepan, bring vinegar, water, 1/4 teaspoon (2g) salt, 1 teaspoon sugar, mustard seeds, coriander seeds, and dill seeds to a boil.
If you’re making hot-brined pickles, immediately pour the hot brine over the cucumbers to fully submerge them. Leave about 1/8-inch of space between the top of the brine and the jar lid. Let the jar cool to room temperature, then tighten the lid finger tight and refrigerate.
If you prefer cold-brined pickles, allow the brine to cool to room temperature before pouring it over the cucumbers to fully submerge them. Leave about 1/8-inch of space between the top of the brine and the jar lid. Tighten the lid finger tight and refrigerate.
Place the jar upside down in a bowl for the first night, then turn it right-side-up the next day.
Hot-brined pickles will be ready the next day, while cold-brined pickles need 3 to 5 days before they’re ready to enjoy. The pickles will last in the fridge for up to one month.
Adam and Joanne's Tips
- Cucumbers: The best cucumbers for pickling are Kirby, Boston pickling, and other pickling-specific varieties. They are short, fat, and have bumpy skin, making them perfect for brining while retaining their crispness. Smaller Persian cucumbers are a good alternative.
- Dill seeds: These are classic in pickling recipes. They are not the same as dried dill weed. I find them online or in natural/organic food stores.
- Canning: These pickles have been specifically designed for the refrigerator and are meant to be kept in the fridge at all times. However, if you’re experienced in canning, you could adapt them for long-term shelf stability. This would involve using sanitized jars, new lids, and a pressure canner.
- Salt: Pickling salt is best, but you can also use Morton’s kosher salt or sea salt. Avoid table salt due to additives. If using Diamond Crystal salt, you may need to adjust the quantity as it’s larger than pickling salt. We recommend measuring by weight for pickles. If you measure by volume (like tablespoons), you will need about 50% more Diamond Crystal salt.
- The nutrition facts provided below are estimates. Calculating how much salt is in the pickle spears is difficult, so we have included all of the brine in the calculations.