Dill Pickles

There’s something irresistible about biting into a crisp, tangy, garlicky dill pickle. Whether I’m craving a salty snack or prepping toppings for cheeseburger bowls, dill pickles are my favorite type of pickles to keep on hand.

Some standout dill pickle brands are available in stores, but the freshest and tastiest pickles often come from your own kitchen. When you learn how to make homemade pickles, you can customize the amount of herbiness, tanginess and sweetness to your liking.

This quick homemade pickles recipe will help you get started. To make a big batch of dill pickles that’ll be ready to eat the very next day, all you need are cucumbers, garlic, dill, water and four essential pantry ingredients.

How to Make Pickles

The quick pickling method is the secret behind these easy homemade pickles. When we say easy, we mean it! Unlike recipes for canned dill pickles, this method doesn’t require special equipment or heat processing.

To make a quick pickle recipe, you’ll soak cucumbers in a hot brine made with vinegar, salt, sugar and spices. After the brine has cooled, the pickles (still soaking in the brine) chill in the refrigerator for at least one day. The longer the pickles sit in the fridge, the more flavor they develop.

Fun fact: Quick pickles are also called refrigerator pickles because the fridge is where all the magic happens! You can use this method to pickle all sorts of veggies, like carrots, green beans or radishes.

Ingredients for Dill Pickles

• Pickling cucumbers: Look for Kirby cucumbers, which are about 5 to 6 inches long—the ideal size for cutting into pickle spears. Use the freshest cucumbers you can find for extra-crunchy pickles.
• Fresh dill: Dill sprigs (no chopping necessary!) add bright, herby flavor and a hint of sweetness to the pickles. If you don’t have fresh dill, you can use a few tablespoons of dried dill, but the small pieces will likely stick to your pickles.
• Garlic: Thinly sliced garlic cloves distribute more evenly when tossed with the cucumbers.
• Water: Water is the base of our brine and neutralizes the acid in the vinegar. This dill pickle recipe calls for more water than vinegar, to produce a mild pickled taste. You could replace several cups of water with additional vinegar for even tangier pickles.
• Cider vinegar: Vinegar gives dill pickles their signature tangy, pickled flavor. The acid in vinegar is a natural preservative that keeps refrigerator pickles safe to eat. You can also use white vinegar, but cider vinegar tastes sweeter and less sharp.
• Sugar: Sugar balances the tang of the vinegar and the saltiness of the brine.
• Salt: Pickling salt, kosher salt or sea salt are the best options for making pickles with a clear brine. Table salt contains additives that result in a cloudy brine.
• Pickling spices: This spice blend usually contains mustard seeds, peppercorns, allspice berries and bay leaves. You can use store-bought or a homemade pickling spice.

Directions

Step 1: Prepare the cucumbers

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Cut each cucumber lengthwise into six spears. Toss the cucumbers with the chopped dill and sliced garlic in a large bowl. Set aside while you prepare the brine.

Editor’s Tip: To make dill pickle chips, slice your cucumbers into coins. Try a crinkle cutter for fun, wavy-cut pickle chips.

Step 2: Make the brine

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In a large Dutch oven, stir together the water, cider vinegar, sugar, salt and pickling spices. Bring the mixture to a boil and stir until the sugar dissolves.

Step 3: Soak the cucumbers in the brine

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Pour the hot brine over the cucumbers. Let the mixture cool to room temperature.

Editor’s Tip: You can place a clean plate on top of the cucumbers to act as a weight that keeps them submerged in the brine.

Step 4: Refrigerate the pickles

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When the brine is cool, transfer the pickles and brine to jars if desired. Cover the jars tightly and refrigerate for at least 24 hours.

Editor’s Tip: First, place the pickle spears in your storage jars, then ladle in enough brine to cover them.

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Dill Pickle Variations

• Go sweeter: Increase the sugar in the brine to make a sweeter dill pickle, similar to these sweet ‘n’ tangy pickles.
• Add heat: Add crushed red pepper flakes to the brine or toss the cucumbers with thinly sliced jalapenos to make spicy pickles.
• Enhance the garlic: Increase the number of garlic cloves you add to the cucumbers for extra-garlicky pickles.
• Try a seasoning combo: These fire-and-ice pickles combine a sweet brine with crushed red pepper flakes and hot sauce to satisfy both sweet and spicy lovers.
• Use extra herbs: Combine other herbs, like parsley or thyme, with the dill to infuse your pickles with additional flavor.

How to Store Dill Pickles

Since these dill pickles are quick pickles, they should be stored in the refrigerator and they’ll last for up to two weeks. Although the pickles are ready to eat after the first 24 hours in the fridge, their flavor will continue to develop and become the most delicious after a few days in the fridge.

Can you freeze dill pickles?

Yes, you can freeze dill pickles! Freezing is a great way to preserve a large batch of quick pickles. You can even use the freezer in place of the fridge to make freezer pickles. Pack pickles and brine in freezer-safe containers, cover them tightly and place them in the freezer for up to six weeks. When ready to use the pickles, transfer them to the refrigerator to thaw overnight.

Dill Pickle Tips

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What kind of cucumbers are best for crunchy dill pickles?

Any variety of small, firm cucumber with a crisp texture will make great crunchy dill pickles. Look for Kirby or pickling cucumbers, which have thinner skins and are shorter than the standard grocery store and English cucumbers. You can make dill pickles with other kinds of cucumber, but smaller varieties are easier to slice to fit into jars and typically produce the crunchiest results.

Why are my homemade dill pickles not crunchy?

Dill pickles may lack crunch if you start with older, softer cucumbers. The blossom end of the cucumber, which is the end that formed from the flowering part of the plant, contains enzymes that can soften pickles. To avoid mushy pickles, use the freshest cucumbers you can find and trim the ends before slicing them into spears or coins.

What can I do with excess pickling brine?

The best use for leftover pickling brine is to make more quick pickle recipes, like pickled onions, bell peppers or jalepenos. Once you transfer your dill pickles to the fridge, you can pour the remaining brine over another batch of prepared vegetables. If you don’t want to use the brine immediately, transfer it to jars and refrigerate it.

How can I serve dill pickles?

Dill pickle spears make a great snack straight out of the fridge. Pickle chips or spears are a classic topping or side for burgers and barbecue sandwiches. Add a spoonful of chopped dill pickles to homemade salad dressings or pasta salads for a zippy flavor boost. For more creative ways to use pickles, don’t miss our collection of recipes for pickle lovers!