Here’s a simple recipe for making classic dill pickles at home. This recipe uses the brining method, which is easy and yields delicious, crunchy pickles.
Classic Dill Pickles Recipe
Ingredients:
- 3-4 lbs (1.5-2 kg) small cucumbers (pickling cucumbers work best)
- 4 cups (950 ml) water
- 4 cups (950 ml) white vinegar
- 1/4 cup (60 g) pickling or kosher salt (do not use iodized salt)
- 8-10 cloves garlic, peeled and smashed
- 4-6 heads fresh dill (or 2-3 tbsp dill seeds)
- 1 tbsp black peppercorns
- 1 tbsp mustard seeds (optional)
- 1 tsp red pepper flakes (optional, for a bit of heat)
- 4-5 bay leaves (optional)
Equipment:
- 4-5 sterilized quart-sized mason jars with lids
- Large pot for boiling brine
- Canning funnel (optional but helpful)
Instructions:
- Prepare the Cucumbers:
- Wash the cucumbers thoroughly and trim off the blossom ends (this helps keep the pickles crunchy).
- If the cucumbers are large, slice them into spears or rounds. For small cucumbers, you can leave them whole.
- Sterilize the Jars:
- Wash the mason jars and lids in hot, soapy water, then rinse well. Place them in a pot of boiling water for 10 minutes to sterilize. Let them air dry or dry with a clean towel.
- Make the Brine:
- In a large pot, combine the water, vinegar, and salt. Bring to a boil, stirring until the salt dissolves. Remove from heat and let cool slightly.
- Pack the Jars:
- In each jar, place 2-3 cloves of garlic, 1-2 heads of fresh dill (or 1 tsp dill seeds), 1 tsp peppercorns, and any optional spices (mustard seeds, red pepper flakes, bay leaves).
- Pack the cucumbers tightly into the jars, leaving about 1/2 inch of headspace at the top.
- Add the Brine:
- Pour the warm brine over the cucumbers, ensuring they are fully submerged. Leave 1/2 inch of headspace at the top of each jar.
- Seal the Jars:
- Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the lids on the jars and screw on the bands until fingertip-tight.
- Process the Pickles (optional for shelf-stable pickles):
- If you want shelf-stable pickles, process the jars in a boiling water bath for 10-15 minutes. Use a canning rack to keep the jars off the bottom of the pot. Make sure the jars are fully submerged in water.
- After processing, remove the jars and let them cool on a towel. You should hear the lids “pop” as they seal.
- Store and Wait:
- If you didn’t process the jars, store the pickles in the refrigerator. They’ll be ready to eat in about 1-2 weeks.
- If you processed the jars, store them in a cool, dark place. Let the pickles sit for at least 2-3 weeks to develop their flavor.
Tips:
- For extra crunch, add a grape leaf or oak leaf to each jar. The tannins help keep the pickles firm.
- Always use fresh, firm cucumbers for the best results.
- Adjust the garlic and dill to your taste preferences.
Enjoy your homemade dill pickles! They’re perfect for sandwiches, snacks, or as a side dish. 🥒
