“Crunchy, flavorful and super easy dill pickle recipe! Perfect for snacking!”
Watch me make these homemade dill pickles from start to finish!
Happy first day of summer!!! Well, actually it was yesterday but who’s counting right? It’s time to make some freakin pickles!! I have to make them around this time every year because, well…that’s when I start craving them for some reason.
When I was pregs omg homemade dill pickles was all I wanted, surprising right? Have you ever had homemade dill pickles before? They are so good compared to what’s in the store. Matter of fact, it’s kinda like a whole different breed, IMO.
Now don’t get me wrong I’ll still smash a jar of store-bought pickles like a boss but there is definitely something to be said about homemade dill pickles! They are sooooo fresh tasting. It’s like…I can actually tell they were cucumbers in their previous life. Yet they are still perfectly (but lightly) salty, vinegary, and so flavorful!
Be sure to use Kirby cucumbers when making homemade pickles. They truly are one of the best for pickling. I can only find them at the Farmers Market but I hear they are also at Whole Foods during the warm months.
This homemade dill pickle recipe I’m sharing with you guys today is one of my favorite refrigerator dill pickles for many reasons. Want to hear them? Ok!!
#1. They aren’t too salty or vinegary. Actually, the salt to vinegar ratio is very mild (at least to me it is) and balanced which allows for the actual cucumber taste to still shine through a bit. This makes them perfect to eat back to back right out of the jar without having a salt rush. Yep, these are snacking pickles for sure.
#2. They have flavor! Like…levels of flavors from the fresh dill, fresh garlic, and peppercorn. None of that flat “just vinegar” stuff here sister!
#3. They are crazy easy and quick! No canning or weird ingredients needed and you can dig in within 24 hours if you must!
#4. They are crunchy! I can’t tell you how many homemade refrigerator dill pickles I’ve had that were soggy…well…actually I can because I’ve never had any that were HA! But that is usually the complaint that I hear about homemade pickles. These guys stay nice and crunchy!
Optional Pickle Add-ins:
Seriously, as long as you have plenty of fresh dill weed and garlic you’re good to go as far as simple classic dill pickle flavor, however, it’s also fun to play around with different ingredients from time to time. Here are few of the add-in ideas to explore if you get bored.
- Coriander Seed (1-2 tablespoons) (adds depth of flavor)
- Mustard Seed (1-2 teaspoons) (adds depth to the pickles)
- Dill Seed (1 teaspoon) (this really amps of that dill flavor if you prefer it stronger.)
- Red pepper flakes (1-2 teaspoons) (adds a bit of heat to balance out the salt, vinegar and sugar)
- Whole cloves (3-4) (I’ve only used this once when I was making bread and butter pickles)
It’s really easy to play around with this basic recipe and adjust the saltiness and vinegar ratio to your own liking.
Happy Pickle Making!!
- 2½ cups water
- 1½ cups distilled white vinegar (5%) *
- 2 tablespoons Kosher sea salt
- 1-2 tablespoons granulated sugar
- 2 pounds pickling cucumbers, like Kirby (about 6-7)
- 24 sprigs fresh dill weed
- 4-5 cloves garlic
- 1 tablespoon peppercorn (optional)
- In a pot stir together water, vinegar, salt, and sugar.
- Bring to a boil and then remove from heat to let cool completely.
- Place brine in the fridge until chilled.
- Slice cucumbers into wedges (trim off the tips if desired. Sometimes the tips can get a bit soft and bitter as it sits for many days.)
- Stuff cucumber wedges evenly into 2 wide-mouth quart jars.
- Divide the dill weed, garlic, and peppercorn evenly and place into each jar.
- Divide up the brine evenly and pour over cucumbers, covering the tops completely.
- Cover tightly and give it a good shake.
- Refrigerate for at least 24-48 hours.