Homemade Dill Pickles

I had no idea it was so easy to make Homemade Dill Pickles.   These pickles require just a few ingredients, an overnight in the fridge, and voila, you’ve got yourself some tangy, delicious homemade dill pickles!

I may never buy dill pickles at the store again! All you need are some small cucumbers (Kirby, Persian, etc.), vinegar, garlic, peppercorns and whole mustard seeds, fresh dill, a little salt and sugar, and a pinch of red pepper flakes.  There’s no canning involved, just let the cucumbers sit in a mason jar overnight in the brine and you’re good to go! Aside from being a great accompaniment to a good sandwich along with potato chips you could use them in other recipes as well, or just eat them straight out of the jar.

Here’s some recipes Dill Pickles are good with:

Deviled Eggs with Candied Bacon – replace the pickle relish with chopped dill pickles

Patty Melt with Bacon and Caramelized Onions

Egg Salad Sandwich – Here’s an eggless, plant based option

Vegan Chickpea “tuna” Sandwich – another plant based option

Homemade Dill Pickles

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• Author: Judy

Ingredients

Scale 1x2x3x

• Small cucumbers (I used 5 Persian cucumbers)*
• 1 C distilled white vinegar
• 1 1/2 C. water
• 1 Tbls. kosher salt
• 2 tsp. sugar
• handful of fresh dill
• 3 cloves garlic
• 2 tsp. whole black peppercorns
• 2 tsp. whole yellow mustard seeds
• pinch of red pepper flakes

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Instructions

1. Trim ends, if desired, from cucumbers.  You can leave them whole or slice them, whatever you like. Set aside
2. In small sauce pan over medium high heat, bring vinegar, water, salt and sugar to a boil to dissolve the salt and sugar. Remove from heat.
3. In a 1 quart mason jar, add dill, garlic**, peppercorns, mustard seeds and red pepper flakes.  Add cucumbers to fill up jar.
4. Pour vinegar mixture over cucumbers and completely submerge them.  Let cool, uncovered about an hour, then cover, refrigerate and let sit overnight before eating.

 

Equipment

Mason Jar

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Notes

*Use any small, thin skinned cucumbers (Kirby are most common) and enough to fill up your jar.

**I like to smash the garlic cloves with a back of a knife or slice them.

Pickles will keep in refrigerator for a couple weeks… if you don’t eat them before then!