Homemade Dill Pickles

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A crunchy ode to summer’s simplicity!

There’s something timeless about the snap of a homemade dill pickle—cool, briny, and boldly aromatic with garlic, fresh dill, and a little red pepper flakes. Whether you’re channeling grandma’s cellar stash or crafting your own signature batch, this recipe is a celebration of preservation and flavor.

With just a few pantry staples and pickling cucumbers, you’ll transform summer’s bounty into jars of tangy joy that brighten sandwiches, elevate salads, or satisfy straight from the fridge. No store-bought jar can compete with the pride of pickling your own.

*Note: Pickling Cucumbers are best for pickling as they hold up best and have the crunch we’re all used to. The variety of pickling cucumbers best known in the produce world is Kirby cucumbers.

Homemade Dill Pickles

Equipment

3-4 wide-mouth 3-cup jars

Ingredients

9 Pickling Cucumbers (Kirby)
4 garlic cloves, sliced in half
2 tsp mustard seed
2 tsp peppercorns
16 sprigs of fresh dill
1½ tsp red pepper flakes (optional)
2 cups water
2 cups distilled white vinegar
2 tbsp organic cane sugar
2 tbsp Kosher salt

Instructions

Slice the pickling cucumbers lengthwise into quarters.
Divide the sliced pickles into the jars.
Divide the garlic pieces, mustard seeds, peppercorns, fresh dill, and red pepper flakes (optional) into the jars.
In a 2-quart saucepan, over medium heat, add the water, vinegar, sugar, and salt. Stir until dissolved.
Carefully and if necessary, transfer the heated vinegar solution into a heatproof and pourable vessel.
Pour the solution over the pickles to completely cover them, leaving room at the top of the jar.
Let pickles cool to room temperature and then transfer jars to the refrigerator. Let pickles marinate for optimally 4-5 days.
Pickles will keep for up to four weeks in the refrigerator.