Homemade Dill Pickles


  • 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


  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.




*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!