Print

Dill Pickles Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 2 reviews

This Dill Pickles recipe offers a quick and easy way to make crisp, flavorful pickles using Persian cucumbers, fresh dill, garlic, and a tangy vinegar brine. Perfect for snacking or enhancing sandwiches, these pickles can be ready in as little as one day and develop their best flavor after a few days in the refrigerator.

Ingredients

Pickling Ingredients

  • 2 lbs Persian Cucumbers (cut in half or into spears)
  • 6 cloves garlic (roughly chopped)
  • 2 tsp black peppercorns
  • 2 tsp mustard seed or coriander seed
  • 1 tsp red pepper flakes (optional)
  • 4 to 6 sprigs fresh dill

Pickling Brine

  • 2 cups rice vinegar or distilled white vinegar
  • 2 1/2 cups water
  • 2 Tbsp kosher salt

Instructions

  1. Prepare the Cucumbers: Wash the Persian cucumbers thoroughly and place them on a cutting board. Use a sharp knife to slice them into halves or spears (quarters). Alternatively, you can cut them into thin rounds using a mandolin slicer if you prefer pickle chips for sandwiches or burgers. There’s no need to trim the ends unless there is a long stem.
  2. Fill the Jars: Divide the sliced cucumbers evenly between two 1-quart mason jars. Distribute the chopped garlic, mustard seeds (or coriander seeds), red pepper flakes, black peppercorns, and fresh dill sprigs equally into the jars.
  3. Prepare the Brine: In a small saucepan, combine the vinegar, water, and kosher salt. Heat the mixture over high heat until it reaches a full boil, ensuring the salt is completely dissolved. Remove from heat and let the brine cool for a few minutes.
  4. Add the Brine to Jars: Carefully pour the hot brine into the jars until all cucumbers are fully submerged. Seal the jars tightly with their lids. Let the jars cool down to room temperature on the counter before refrigerating.
  5. Pickling Time: For the best flavor, let the pickles sit in the refrigerator for 4 to 5 days. You may start tasting the spears as early as day 2, but thin slices will be ready after just 24 hours.

Notes

  • If you prefer spicier pickles, increase the amount of red pepper flakes accordingly.
  • Use fresh, firm Persian cucumbers for the best crisp texture.
  • Store pickles in the refrigerator and consume within 2 to 3 weeks for optimal freshness.
  • Adjust the vinegar type to your preference: rice vinegar offers a milder tang compared to distilled white vinegar.
  • Make sure all cucumbers are fully submerged in the brine to prevent spoilage.

Find it online: https://marthatasty.com/dill-pickles-recipe/