Easy Dill Pickles
Crisp, tangy, and bursting with fresh flavor, these Easy Dill Pickles are the perfect DIY addition to your condiment repertoire! Made with pickling cucumbers, fresh dill, garlic, and a simple homemade brine, this quick pickle recipe comes together in just 20 minutes of prep and cook time. The subtle sweetness of sugar balances the briny tang of vinegar, while a hint of optional red pepper flakes adds a touch of heat for spice lovers. Perfect for snacking, sandwich stacking, or garnishing your favorite dishes, these refrigerator dill pickles are ready to enjoy in just 24 hours and taste even better after 48. Whether you're a seasoned pickle pro or a beginner in the kitchen, this recipe is a foolproof way to create crisp, flavorful pickles that stay fresh for weeks!
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Recipe Information
Ingredients
- 8 medium (about 4 inches) Pickling cucumbers
- 8 pieces Fresh dill sprigs
- 4 pieces Garlic cloves
- 2 cups Water
- 1.5 cups White vinegar
- 2 tablespoons Kosher salt
- 1 tablespoon Granulated sugar
- 1 teaspoon Black peppercorns
- 0.5 teaspoon Red pepper flakes (optional)
Instructions
Wash the cucumbers thoroughly and trim off the ends. Slice them into spears or rounds, depending on your preference.
Peel the garlic cloves and lightly crush them with the side of a knife to release their flavor.
Place 2 sprigs of fresh dill and 1 garlic clove into each of the 4 clean, pint-sized jars.
Distribute the cucumber slices evenly among the jars, packing them tightly but leaving about 1/2 inch of space at the top.
In a medium saucepan, combine water, white vinegar, kosher salt, granulated sugar, black peppercorns, and red pepper flakes (if using). Bring the mixture to a boil over medium-high heat, stirring until the salt and sugar have dissolved completely.
Remove the brine from heat and carefully pour it over the cucumber slices in the jars, covering the cucumbers completely but leaving about 1/4 inch of headspace at the top of each jar.
Tap the jars gently on the countertop to remove any air bubbles, and adjust the lids tightly.
Allow the jars to cool to room temperature, then refrigerate for at least 24 hours to allow the flavors to develop. The pickles will taste best after 48 hours.
Store the pickles in the refrigerator and consume within 2 months for the best quality.
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.1 g | 1% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3585 mg | 156% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 26.0 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1578 mg | 34% | |
*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.
