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Dill Pickles

Homemade Dill Pickles

These crunchy, tangy dill pickles will be a hit at your next party!

Course Snack
Cuisine American
Keyword Dill Pickles, Homemade, Pickle Recipe, Pickles
Prep Time 10 minutes
Cook Time 15 minutes
Curing Time 3 days
Total Time 25 minutes

Ingredients

  • 6 cups distilled white vinegar
  • 6 cups filtered tap water
  • 7 whole cucumbers medium
  • 6 tbs salt course
  • 6 tsp black peppercorns
  • 1 package dill
  • 6 whole garlic cloves large

Instructions

  1. Chop your cucumbers into rounds or spears, or both. Place the chopped veggies into a bowl that can handle high heat. 

    Cucumber and Carrot

  2. Heat the distilled white vinegar, filtered water, course salt, black peppercorns, garlic cloves, any other spices of your choosing, and dill in a medium pot over medium-high heat. 

    Making Brine

  3. Occasionally stir the mixture until the course salt dissolves and the mixture is simmering. Note, the water will become discolored. 

    Dark brine

  4. Pour the brine over the cucumbers. 

    Brine Covered Veggies

  5. Place a bowl/ plate over the cucumbers to keep them submerged. 

  6. Let the brine/ cucumber mixture rest for one hour.

  7. Store your freshly homemade pickles and brine in large Ball Jars that are sealed tight. 

Recipe Notes

You can edit the recipe based on your needs/ quantity. The ratio is what is important. For the vinegar/ water, use a 1 to 1. Then use one-tablespoon of salt and one teaspoon of black peppercorns per two cups of liquid. Also, feel free to add a few teaspoons of additional spices.

*These homemade dill pickles can be stored in their brine in a sealed container for two+ weeks.