Dill Pickles
Total Time
1 day
Prep Time
10 mins
Cook Time
1 min
Rating
4.98 out of 5 stars
(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
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Preparation
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.
Step 5
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Chef's notes
Pictured are these Weck jars.
Ball Mason jars are a classic option for pickling. They're dishwasher-safe and completely airtight.
