Homemade Dill Pickles
Transform your fresh cucumbers into crisp, tangy delights with this easy Homemade Dill Pickles recipe! Featuring an irresistible blend of fresh dill, garlic, and peppercorns, these refrigerator pickles are quick to prepare and packed with flavor. The magic lies in the zesty brine, made with white vinegar, pickling salt, and a touch of sugar, creating the perfect balance of tangy and savory. Customize the heat with optional red pepper flakes, and enjoy your pickles as crunchy spears or whole—ready in just 48 hours but even better after a week! Great for snacking, sandwiches, or charcuterie boards, these DIY dill pickles are a must-try for pickle lovers everywhere.
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Recipe Information
Ingredients
- 8 cups pickling cucumbers
- 4 sprigs fresh dill sprigs
- 4 cloves garlic cloves
- 4 cups water
- 2 cups white vinegar
- 2 tablespoons pickling salt
- 1 tablespoon sugar
- 1 tablespoon black peppercorns
- 0.5 teaspoons red pepper flakes (optional)
Instructions
Wash the pickling cucumbers thoroughly and trim the ends off each cucumber.
If desired, cut the cucumbers into spears or leave them whole, depending on your preference.
Sterilize 2-3 pint-sized jars by washing them in hot soapy water and rinsing thoroughly. Let them air dry or dry with a clean kitchen towel.
In a medium saucepan, combine the water, white vinegar, pickling salt, and sugar. Bring the mixture to a boil over medium heat, stirring until the salt and sugar dissolve completely. Remove from heat and let it cool slightly.
Divide the dill sprigs, garlic cloves, black peppercorns, and red pepper flakes (if using) evenly among the jars.
Pack the cucumbers tightly but gently into the jars, leaving about half an inch of space at the top.
Carefully pour the hot brine over the cucumbers in each jar, ensuring the cucumbers are fully submerged. Leave about 1/4 inch of headspace at the top of each jar.
Use a clean utensil to remove air bubbles from the jars by gently prodding around the cucumbers. Wipe the rims of the jars clean with a damp cloth.
Seal the jars with lids and screw on the bands until fingertip tight.
Allow the jars to cool to room temperature, then refrigerate them for at least 48 hours before enjoying. For best flavor, let the pickles sit for 1 week.
Nutrition Facts
Calories |
495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11712 mg | 509% | |
| Total Carbohydrate | 94.4 g | 34% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 46.2 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3464 mg | 74% | |
*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.
