This Dill Pickle recipe is easy to make and a great way to use up leftover cucumbers. Many people have never made homemade pickles before, but it's actually very easy. You can serve these on burgers, sandwiches, or however you like. One of my favorite snacks is eating them with crackers and cheddar cheese while watching TV.
About This Recipe
Last year, my mom gave me a huge bag of homegrown cucumbers from her garden. They were at least 8 pounds. I honestly did not know what to do with all of them. I made cucumber salad, tzatziki, stir-fries, and everything in between. But even after that, I was still left with a mound of cucumbers that no human could reasonably finish by themselves.
So ultimately, I decided to give them away. But instead of giving them away plain, I decided to dress them up as pickles since 1) I thought they would be fun to make, and 2) I had an excess of mason jars which I'd been trying to get rid of.
The recipe I'm sharing is the one I used for that purpose. It's super easy to make. It only takes about 10 minutes from start to finish. I used a mandolin for slicing the cucumbers so it actually took me even less time. You can just use a regular knife though.
Key Ingredients
Cucumbers: You will need about 3-4 cucumbers to fit two 1-quart jars. If you have fewer or more cucumbers, you can easily scale the recipe to fit your needs.
Flavoring components: Garlic, yellow mustard seeds, black peppercorns, and fresh dill.
Pickling brine: This is made of white vinegar, water, sugar, and salt.
Instructions
STEP 1: Begin by slicing the cucumbers into rounds or spears. I used a mandolin to speed this up and get more consistent slices.
STEP 2: Divide the cucumbers and flavoring components (dill, garlic, peppercorns, and mustard seeds) between your jars.
STEP 3: In a small saucepan over medium heat, whisk the sugar, salt, vinegar, and water until the sugar dissolves. Remove from the heat and allow to cool for at least 10 minutes.
STEP 4: Pour the brine over the cucumbers. Make sure no cucumbers are sticking out of the brine. Cover and refrigerate for at least 1 day and up to several weeks. Enjoy!
Easy Dill Pickles
Ingredients
- 3-4 medium cucumbers
- 2 cloves garlic (peeled and crushed)
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 4 sprigs fresh dill
- 2 cups white vinegar
- 2 cups water
- ¼ cup sugar
- 2 tablespoons salt
Instructions
- Start by slicing the cucumbers. If you want pickle spears, cut the cucumbers lengthwise (about 4 slices per pickle). For pickle chips, slice them into rounds.
- Divide the cucumbers evenly between four 16-ounce jars or two 1-quart jars. Divide the garlic, mustard seeds, black peppercorns, and dill between each jar.
- Combine the water, vinegar, sugar, and salt in a saucepan over medium heat. Stir until the sugar and salt dissolve. Remove from heat and let the brine cool for about 10 minutes. Pour the brine over the cucumbers, making sure they're fully submerged. Let the jars cool to room temperature, then cover them and store them in the refrigerator for several weeks. The cucumbers should be ready to eat after the first day.
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