Description
Learn how to make delicious and crunchy homemade dill pickles with this easy recipe. These pickles are full of flavor and perfect for snacking or adding to sandwiches and salads.
Ingredients
Scale
Mason Jars:
- 2 1-pint wide-mouth mason jars with lids
Cucumbers:
- 1 1/2 to 2 pounds small cucumbers (like Kirby)
Seasonings:
- 3 cloves garlic
- 1/2 tablespoon coriander seeds
- 1 tablespoon whole peppercorns
- 1 tablespoon kosher salt
- 1/2 tablespoon sugar
- 1 large handful fresh dill (or 2 teaspoons dill seeds)
Brine:
- 2/3 cup white vinegar
- 1 1/3 cup water
Instructions
- Prepare Jars: Wash mason jars and lids, and let them air dry.
- Prepare Ingredients: Quarter cucumbers, slice garlic, and set aside.
- Make Brine: In a saucepan, combine coriander seeds, peppercorns, sugar, salt, vinegar, and water. Heat until dissolved.
- Fill Jars: Pack cucumbers, garlic, and dill into jars.
- Add Brine: Pour brine over cucumbers, remove air bubbles, and top with water if needed.
- Seal Jars: Wipe rims, seal jars, and refrigerate for 24 hours for fridge pickles, or can for shelf-stable pickles.
Notes
- For extra flavor, consider adding red pepper flakes or mustard seeds to the brine.
- Adjust salt and sugar levels to suit your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pickling
- Cuisine: American
Nutrition
- Serving Size: 1 pickle
- Calories: 15
- Sugar: 1g
- Sodium: 210mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Dill Pickles, Homemade Pickles, Canning, Refrigerator Pickles
