Dill Pickles

As seen on

Love & Lemons

Total Time

1 day

Prep Time

10 mins

Cook Time

1 min

Rating

(186)

Ingredients

16 servings

12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers
4 garlic cloves, halved
2 teaspoons mustard seeds
2 teaspoons peppercorns
Fresh dill sprigs, a few per jar
2 cups water
2 cups distilled white vinegar
¼ cup cane sugar
2 tablespoons sea salt

Beginner Vegetarian Gluten-Free Healthy ...

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Preparation

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Step 1

To make dill pickle spears, slice the cucumbers lengthwise into quarters. To make dill pickle chips, thinly slice them horizontally.

Step 2

Divide the cucumbers among 4 8-ounce or 2 16-ounce jars. Divide the garlic, mustard seeds, peppercorns, and dill sprigs among each jar.

Step 3

Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and pour over the cucumbers. Set aside to cool to room temperature, then store the pickles in the fridge.

Step 4

Pickle spears will be lightly pickled in 2 days, but their best flavor will start to develop around day 5 or 6. Pickle chips will be lightly pickled in 1 day, and will become more flavorful every day after that. Store in the fridge for several weeks.

Chef’s notes

Pictured are these Weck jars.

Ball Mason jars are a classic option for pickling. They're dishwasher-safe and completely airtight.

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Dill Pickles

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Chef’s notes

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