Dill Pickles

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Sweet, tangy, garlicky, and loaded with fresh dill flavor, these Homemade Dill Pickles are so easy to make! They’re crisp, crunchy, and packed with the classic garlic-dill flavor you know and love.

Prep Time15

Cook Time5

Boiling Time (if canning)20

Total Time40

Course: Appetizer, Side Dish, Snack

Cuisine: American

Keyword: dill pickle recipe, homemade pickles, how to make homemade pickles, how to make pickles, pickle recipe

Servings: spears (approx.)

Calories: 8kcal

Ingredients

1 pound small cucumbers
1 bunch fresh dill
4 cloves garlic
1 jalapeno pepper halved (optional)
1 cup water
1 cup white vinegar
2 tablespoons kosher salt
1 tablespoon granulated sugar
1 tablespoon pickling spice

Instructions

Quarter the cucumbers lengthwise and place them in sterilized jars,* along with the dill, garlic, and jalapeno (if using).
Stir the water, vinegar, salt, sugar, and pickling spice together in a small pot over medium-low heat until the salt and sugar have dissolved.
Pour the hot liquid over the cucumbers, leaving ½-inch of space at the top of the jar.
Place fresh lids on the jars and screw on the rings.
If making refrigerator pickles, place the jars in the refrigerator. They should keep for about 1 to 2 months.
To can the pickles, bring a large pot of water to a boil, then submerge the jars fully and boil them for 10 minutes. Remove from the water bath and cool completely. (The "buttons" on the lids should suction down; that's how you know you have a safe, airtight seal.) Keep canned pickles at room temperature for approximately 1 to 2 years. Refrigerate the pickles once the jar has been opened.

Notes

*Sterilize the jars by boiling them (along with the lids) for 10 minutes.

Makes (2) 8-ounce jars.

Nutrition