Easy Homemade Dill Pickles
Crisp refrigerator dill pickles made with fresh cucumbers, garlic, dill, and a tangy hot vinegar brine, ready in about a day.
Equipment
- Quart jars with lids
- Saucepan
- Cutting board
- Knife
Ingredients
Main Ingredients
- 2 lb pickling cucumbers rinsed with ends trimmed
- 2 cup water
- 2 cup distilled white vinegar 5% acidity
- 4 tsp fine salt
- 2 tbsp granulated sugar
- 4 cloves garlic 2 per jar
- 4 to 6 sprigs fresh dill
- ½ tsp black peppercorns about 5 per jar
- 2 bay leaves
Instructions
Cooking
- Clean. Wash two quart jars and lids with warm soapy water. Prep. Rinse the cucumbers, trim the ends, and cut into spears.
- Brine. Boil the water, vinegar, sugar, salt, and bay leaves, then simmer 5 minutes.
- Rest. Cool the brine 10 minutes and discard the bay leaves.
- Pack. Add dill, garlic, and peppercorns to each jar and pack the cucumbers tightly.
- Pour. Cover with brine, leaving 1/2 inch of space, and add the lids.
- Chill. Cool, then refrigerate at least 24 hours before eating.
Notes
Substitutions: Dill seed can replace fresh dill. Use plain salt without anti caking additives for a clearer brine.
Tips: Use fresh pickling cucumbers, trim both ends, pack the jars tightly, and keep the pickles cold.
Storage: Keep in the refrigerator, fully covered by brine. These are not shelf stable canned pickles.