Sweet, tangy, and garlicky with plenty of fresh dill, these Homemade Dill Pickles are simple to make and delightfully crisp. Whether you prefer quick refrigerator pickles or properly canned jars for long-term storage, this easy recipe delivers the classic garlic-and-dill flavor you love.
Table of Contents
- Here’s Why You’ll Love This Recipe
- Ingredients You’ll Need
- In Photos: How To Make Homemade Dill Pickles
- More Canning Recipes
Making pickles at home is rewarding and straightforward. Start with fresh cucumbers, add simple aromatics and a bright vinegar brine, then let the flavors develop in a jar. These pickles are great for snacking, sandwiches, burgers, or a charcuterie board.
Here’s Why You’ll Love This Recipe
- Crisp, tangy pickles with bold garlic and dill flavor.
- Uses everyday pantry ingredients and just about 15 minutes of hands-on prep.
- Customizable—keep them mild, add extra garlic, or include jalapeño for heat.
- Beginner-friendly: the brine is simple and the steps are clear.
- Flexible storage: make refrigerator pickles for quick use or water-bath can them for pantry storage.
Ingredients You’ll Need
The recipe card below lists exact amounts. In summary, you’ll need small firm cucumbers, fresh dill, fresh garlic, optional jalapeño, water, white vinegar, kosher salt, a touch of sugar, and pickling spice (optional).
- Small cucumbers: Pickling or Kirby cucumbers are ideal—firm and crunchy.
- Fresh dill: Use fresh sprigs or dill heads for the best flavor.
- Garlic: Fresh cloves, not jarred, for bright flavor.
- Jalapeño: Optional—halved for a spicy kick.
- Water: Use filtered or bottled if your tap water has an off taste.
- White vinegar: Gives the brine its bright acidity.
- Kosher salt: Preferred for clear brine and balanced seasoning.
- Granulated sugar: A small amount to balance the vinegar and salt.
- Pickling spice: Optional mix (mustard seeds, coriander, bay leaf, peppercorns) for extra depth.
In Photos: How To Make Homemade Dill Pickles
Step 1: Prep
Sterilize jars and lids by boiling them for 10 minutes. Quarter the cucumbers lengthwise into spears so they fit neatly in jars.
Step 2: Add To Jars
Pack the cucumber spears into the sterilized jars with fresh dill, garlic cloves, and jalapeño halves if you’re using them.
Step 3: Make Brine
In a small pot over medium-low heat, combine water, white vinegar, kosher salt, granulated sugar, and pickling spice. Heat just until the salt and sugar dissolve—no need to boil vigorously.
Step 4: Add Brine To Jars
Pour the hot brine over the cucumbers, leaving about ½ inch of headspace at the top of each jar. Wipe rims, add fresh lids, and screw on the rings snugly.
You can now either refrigerate the jars for quick pickles or process them in a water bath for shelf-stable jars.
Step 5: Choose Your Own Adventure
Refrigerator Pickles
Place jars in the refrigerator. They’ll keep well for 1–2 months. Flavor improves after a day or two, so allow some time before sampling.
Canned Dill Pickles
For canned pickles, bring a large pot of water to a boil, fully submerge the jars, and process for 10 minutes. Remove carefully and cool to room temperature; the lids should seal inward as they cool. Properly canned jars store at room temperature for about 1–2 years. Once opened, refrigerate.
After cooling, check seals. If a lid did not seal, refrigerate and use those jars first.
Helpful Tips and Tricks
- Choose the freshest, firmest cucumbers for the best crunch.
- Smaller pickling cucumbers have fewer seeds and hold texture better.
- Leave ½ inch of headspace to allow jars to seal properly when canning.
- Always use new lids when water-bath canning to ensure a reliable seal.
- Let pickles rest before serving—flavors meld and improve over time.
More Canning Recipes
- Homemade Apple Butter
- Apricot Jam
- Orange Marmalade
- Homemade Applesauce
- Strawberry Jam
- Seedless Blackberry Jam (no pectin)
Dill Pickles
Ingredients
- 1 pound small cucumbers
- 1 bunch fresh dill
- 4 cloves garlic
- 1 jalapeño pepper, halved (optional)
- 1 cup water
- 1 cup white vinegar
- 2 tablespoons kosher salt
- 1 tablespoon granulated sugar
- 1 tablespoon pickling spice (optional)
Instructions
- Quarter the cucumbers lengthwise and pack them into sterilized jars along with dill, garlic, and jalapeño if using.
- Stir water, white vinegar, kosher salt, sugar, and pickling spice in a small pot over medium-low heat until the salt and sugar dissolve.
- Pour the hot brine over the cucumbers, leaving ½ inch headspace at the top of each jar.
- Wipe jar rims, place fresh lids on the jars, and screw on the rings snugly.
- For refrigerator pickles: cool and refrigerate. They keep about 1–2 months and taste best after a day or two.
- For canned pickles: process jars in a boiling water bath for 10 minutes, remove, and cool completely. Confirm seals before storing at room temperature. Once opened, refrigerate.
Notes
*Sterilize jars and lids by boiling them for 10 minutes.
Makes approximately (2) 8-ounce jars.
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Calories: 8 kcal
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