Dill Pickles Recipe

This easy Dill Pickles Recipe makes pickles fast in the fridge, and no water bath or canning is required. Pickles add a pop of flavor to sandwiches, salads, and so much more, and you can tweak your herbs and spices to customize your ideal pickle.

Course Pantry

Cuisine American

Prep Time 5

chilling time 4

Total Time 4 5

Servings servings (2 oz each)

Calories 23kcal

Author Meggan Hill

Equipment

Picking Jars

Ingredients

2 cups water
2 cups white wine vinegar
1/4 cup salt
1/4 cup granulated sugar
1 pound pickling cucumbers sliced into 1/2 inch rounds (see note 1)
4 sprigs fresh dill
4 garlic cloves
2 bay leaves
1 teaspoon whole black peppercorns
1/2 teaspoon red chili flakes (optional)

US Customary - Metric

Instructions

In a small saucepan, bring the water, vinegar, salt, and sugar to a boil. Stir until sugar has dissolved.
In each of two pint-sized (16 ounce) Mason jars, add 8 ounces cucumbers, 2 sprigs dill, 2 cloves garlic, 1 bay leaf, 1/2 teaspoon peppercorns, and 1/4 teaspoon red pepper flakes (or substitute one quart-sized (32 ounce) Mason jar).
Slowly drizzle the vinegar mixture into the jar (you may have some extra pickling liquid.) Cool completely at room temperature, then cover and refrigerate for about 4 days before serving.

Notes

Pickling cucumbers: Or substitute 1 standard, hot house, or Persian cucumber, sliced, instead.
Yield: This homemade pickle recipe makes 2 pints of pickles. Feel free to use a Dutch oven and double the ingredients for even more crispy, briny goodness.
Storage: Transfer the jars to the refrigerator and the pickles will last for up to 1 month. No canning required!

Nutrition