Classic Dill Pickle Cucumbers
Transform your cucumbers into tangy, crunchy, homemade perfection with this Classic Dill Pickle Cucumbers recipe. Featuring fresh cucumbers infused with aromatic garlic, fragrant dill sprigs, zesty mustard seeds, and bold peppercorns, these pickles deliver a satisfying bite in every jar. The brine—a mix of white vinegar, water, and pickling salt—creates the perfect balance of salty and sour, while optional red pepper flakes add a subtle kick for spice lovers. With just 15 minutes of prep time and the option to refrigerate for quick pickles or process for long-term storage, this versatile recipe is ideal for beginners and seasoned home canners alike. Serve these vibrant dill pickles alongside sandwiches, burgers, or as a tangy snack straight from the jar. Perfect for small-batch pickling and brimming with homemade goodness, these pickles will quickly become a pantry favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds fresh cucumbers
- 2 cups water
- 1 cup white vinegar
- 2 tablespoons pickling salt
- 4 pieces fresh dill sprigs
- 4 pieces garlic cloves
- 2 teaspoons mustard seeds
- 1 teaspoon whole black peppercorns
- 0.5 teaspoon red pepper flakes (optional)
Instructions
Start by washing the cucumbers thoroughly under cold running water to remove any dirt or impurities.
Slice the cucumbers into spears or rounds, according to your preference, and set aside.
In a medium saucepan, combine the water, white vinegar, and pickling salt. Bring the mixture to a boil over medium heat, stirring occasionally until the salt is completely dissolved.
Remove the brine from heat and allow it to cool to room temperature.
Peel the garlic cloves and cut them in half.
In each sterilized quart-sized jar, layer in 1 dill sprig, 1 garlic clove, 1/2 teaspoon of mustard seeds, 1/4 teaspoon of whole black peppercorns, and a pinch of red pepper flakes if desired. Then tightly pack the sliced cucumbers.
Once the jars are packed with cucumbers and seasonings, pour the cooled brine into each jar, leaving about 1/2-inch of headspace at the top.
Seal the jars tightly with their lids.
For quick pickles, refrigerate the jars for at least 24 hours before enjoying, or process them in a boiling water bath for 10 minutes for longer shelf-life storage, ensuring the water level covers the jars by at least 1 inch.
Label the jars with the pickling date and store them in a cool, dark place. The flavors will develop more over time and they are best consumed within 2 months.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11671 mg | 507% | |
| Total Carbohydrate | 40.7 g | 15% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 15.7 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1665 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
