Dill Pickles
Crunchy, tangy, and bursting with bold flavors, these homemade Dill Pickles are the ultimate DIY kitchen project that any pickle lover will adore. Made with crisp Kirby cucumbers, fresh dill, and aromatic garlic, this easy pickle recipe delivers perfectly spiced brine infused with black peppercorns, mustard seeds, and a hint of red pepper flakes for a subtle kick. With just 20 minutes of prep, these refrigerator pickles are ready to transform your sandwiches, burgers, and snack platters in as little as 48 hours—though patience pays off if you let them sit for a week! Whether you're a seasoned pickler or a first-timer, these naturally preserved, vibrant pickles are a deliciously simple way to savor the taste of summer all year long.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium (about 1.5 lbs) Kirby cucumbers
- 6 sprigs Fresh dill
- 6 whole Garlic cloves
- 2 tablespoons Pickling salt
- 1.5 cups White distilled vinegar
- 1.5 cups Water
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 0.5 teaspoons Red pepper flakes
Instructions
Wash the cucumbers thoroughly and trim the ends. Slice them lengthwise into spears or leave them whole, depending on your preference.
Sterilize 2 quart-sized glass jars by washing them in hot, soapy water and rinsing well. Fill the jars with hot water until ready to use.
In a small saucepan, combine pickling salt, white distilled vinegar, water, black peppercorns, mustard seeds, and red pepper flakes. Bring the mixture to a boil, stirring until the salt dissolves. Reduce heat and simmer for 5 minutes. Remove from heat and let the brine cool slightly.
Drain the sterilized jars and divide the fresh dill, garlic cloves, and prepared cucumbers between the jars.
Carefully pour the hot brine into each jar, completely submerging the cucumbers and leaving about 1/2 inch of space at the top.
Seal the jars tightly with lids and let them cool to room temperature.
Refrigerate the jars for at least 48 hours to allow the flavors to develop. For best results, let them pickle for 1 week.
Enjoy the dill pickles straight from the jar or use them in your favorite recipes! Store refrigerated for up to 2 months.
Nutrition Facts
Calories |
730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11731 mg | 510% | |
| Total Carbohydrate | 156.5 g | 57% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 69.7 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 766 mg | 59% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 6221 mg | 132% | |
*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.
