My Famous Dill Pickles
Crunchy, tangy, and bursting with bold flavor, "My Famous Dill Pickles" are a game-changer for pickle lovers! Made with fresh Kirby cucumbers, aromatic dill, garlic, and a perfectly balanced brine of white vinegar, kosher salt, and a touch of sugar, this recipe delivers a satisfying crunch every time. Black peppercorns, mustard seeds, and optional red pepper flakes add layers of spice, while bay leaves infuse a subtle earthiness. With minimal prep time and no canning required, these refrigerator pickles are a quick and easy way to elevate sandwiches, burgers, or charcuterie boards. Plus, they only get better with time—let them marinate for a few days (or up to two weeks) to maximize their flavor. Whether you're a seasoned pickle enthusiast or a DIY foodie, these are the ultimate homemade dill pickles you'll come back to again and again!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 8 cups Kirby cucumbers (small, firm, and fresh)
- 6 pieces Fresh dill sprigs
- 6 pieces Garlic cloves, peeled and smashed
- 3 cups White vinegar
- 3 cups Water
- 2 tablespoons Coarse kosher salt
- 1 tablespoon Sugar
- 1 tablespoon Black peppercorns
- 1 tablespoon Mustard seeds
- 1 teaspoon Crushed red pepper flakes (optional, for heat)
- 2 pieces Bay leaves
Instructions
Wash the cucumbers thoroughly and slice them into spears or coins, or leave them whole if you prefer classic pickles.
Sterilize 4 pint-sized jars and their lids by boiling them in water for 10 minutes. Remove and set them aside to dry.
In a medium saucepan, combine the vinegar, water, kosher salt, and sugar. Bring to a simmer over medium heat, stirring until the salt and sugar dissolve. Remove from heat and allow the brine to cool slightly.
Divide the dill sprigs, garlic cloves, black peppercorns, mustard seeds, bay leaves, and red pepper flakes (if using) evenly among the jars.
Pack the cucumbers tightly into the jars, leaving about 1/2 inch of headspace at the top.
Pour the warm brine into the jars, ensuring the cucumbers are completely submerged. Leave about 1/2 inch of headspace at the top to allow for expansion.
Seal the jars tightly with their lids and let them come to room temperature (about 1 hour).
Refrigerate the jars for at least 48 hours to allow the flavors to develop. For the crispest and most flavorful pickles, wait 1-2 weeks before opening.
Store the pickles in the refrigerator for up to 3 months. Enjoy them as a snack, side dish, or sandwich topping!
Nutrition Facts
Calories |
104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.9 g | 1% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2930 mg | 127% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 11.1 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 796 mg | 17% | |
*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.
