What You’ll Love About This Recipe
This homemade dill pickle recipe is a game-changer, bringing crisp, tangy goodness to your kitchen with minimal effort. You’ll love how easy it is to make, and the results taste even better than store-bought!
- Crunchy perfection: These pickles stay crisp for weeks, thanks to a simple brining trick.
- Bold flavor: Fresh dill, garlic, and spices create a punchy taste that’s hard to resist.
- Customizable heat: Add extra red pepper flakes if you like a spicy kick, or keep it mild for the family.
Recipe
Intro
Homemade dill pickles are crisp, tangy, and full of flavor. This simple recipe uses fresh cucumbers, garlic, and dill for a classic taste that beats store-bought versions.
Ingredients
- 2 lbs pickling cucumbers (small to medium size)
- 2 cups water
- 1 ½ cups white vinegar
- 1 ½ tbsp pickling salt
- 4 cloves garlic, peeled and smashed
- 1 tbsp dill seeds
- 1 tsp black peppercorns
- 4-5 fresh dill sprigs
Instructions
- Wash cucumbers thoroughly and trim off the blossom ends.
- In a saucepan, combine water, vinegar, and pickling salt. Bring to a boil, then remove from heat.
- Divide garlic, dill seeds, peppercorns, and fresh dill sprigs between sterilized jars.
- Pack cucumbers tightly into the jars.
- Pour the hot brine over the cucumbers, leaving ½-inch headspace.
- Seal jars and let cool to room temperature before refrigerating.
- Let pickles sit for at least 48 hours before eating for best flavor.
Notes
- Use pickling cucumbers for best texture.
- Store in the refrigerator for up to 2 months.
Equipment
- 2 quart-sized mason jars with lids
- Saucepan
- Measuring cups and spoons
Time
- Prep time: 15 minutes
- Cooking time: 5 minutes
- Total time: 20 minutes (plus 48 hours for flavor)
Cuisine
American
Serving
Makes 2 quarts
Nutrition
Dill pickles are a low-calorie snack rich in vitamins and minerals. They provide probiotics and are naturally fat-free.
| Nutrition Facts | Per 1 pickle (35g) |
|---|---|
| Calories | 4 kcal |
| Sodium | 283 mg |
| Carbohydrates | 0.8 g |
| Fiber | 0.3 g |
| Sugar | 0.4 g |
| Protein | 0.2 g |
| Vitamin K | 15% DV |
| Calcium | 1% DV |
What To Serve With It
I love pairing these homemade dill pickles with classic sandwiches, like pastrami or turkey, for that extra tangy crunch. They’re also perfect on a charcuterie board, nestled between cheeses, cured meats, and crackers. Trust me, they’ll add a zesty pop that elevates any snack or meal.
Classic Sandwich Pairings
When I’m whipping up a batch of my homemade dill pickles, I can’t help but think about the perfect sandwiches they’ll pair with. Pickles have a rich history of adding that tangy crunch to meals, and I love exploring sandwich variations to showcase their flavor. A classic Reuben with pastrami, Swiss cheese, and sauerkraut is a personal favorite—those pickles cut through the richness perfectly. For something simpler, I’ll stack turkey, cheddar, and a smear of mustard between rye bread, adding pickles for that extra zing. Every bite feels like a flavor adventure, and I’m here for it!
Charcuterie Board Ideas
Pairing homemade dill pickles with sandwiches is fantastic, but let’s talk about how they can shine on a charcuterie board, too. I love adding both spicy pickles and sweet pickles for variety—they balance out rich cheeses and salty cured meats perfectly. Include a mix of sharp cheddar, creamy brie, and smoky salami for contrasting flavors. Add some crackers, nuts, and fresh fruit like grapes or apple slices to keep it fresh. Don’t forget a little mustard or honey for dipping! Trust me, the tangy crunch of pickles ties it all together, making every bite a delight.
