Classic Homemade Dill Pickles
Crisp, tangy, and full of flavor, these homemade dill pickles are a perfect blend of fresh cucumbers, garlic, dill, and spices. Whether you choose the quick refrigerator method or the traditional fermentation process, these pickles are a delicious way to preserve summer’s bounty.
Equipment
- 4 quart-sized mason jars with lids and bands
- Large pot for preparing brine
- Canning pot with rack (optional, for shelf-stable pickles)
- Jar lifter (optional, for canning)
- Canning funnel
- Clean kitchen towels
Ingredients
- For the Brine:
- 8 cups water
- 4 cups white vinegar 5% acidity
- 1/2 cup pickling salt
- Per Quart Jar:
- 8-10 pickling cucumbers 3-5 inches long
- 3-4 fresh dill heads or 1 tablespoon dill seeds
- 2-3 cloves garlic peeled
- 1 tablespoon mixed pickling spices mustard seeds, coriander seeds, black peppercorns, red pepper flakes
- 1 grape leaf or oak leaf optional, for crispness
- 1/4 teaspoon calcium chloride optional, for crispness
Instructions
- Prepare the Cucumbers:
- Wash cucumbers thoroughly and trim 1/8 inch off the blossom end.
- Cut into spears or slices, if desired.
- Sterilize Jars:
- Wash jars and lids in hot, soapy water and rinse well. Keep jars hot until ready to use.
- Make the Brine:
- In a large pot, combine water, vinegar, and salt. Bring to a boil, stirring to dissolve the salt.
- Pack the Jars:
- Place dill, garlic, and spices in the bottom of each jar.
- Pack cucumbers tightly into jars, leaving 1/2 inch headspace at the top.
- Add Brine:
- Pour hot brine over cucumbers, covering them completely but leaving 1/4 inch headspace.
- Tap jars gently to remove air bubbles.
- Seal and Store:
- Wipe jar rims clean and apply lids and bands, tightening until finger-tight.
- For refrigerator pickles, let jars cool to room temperature, then refrigerate for at least 48 hours before eating.
- For shelf-stable pickles, process jars in a boiling water bath for 10-15 minutes, then let cool undisturbed for 24 hours.
- Enjoy:
- Wait at least 48 hours for flavors to develop. Store in the refrigerator or a cool, dark place.
Notes
- Cucumber Selection: For the crispiest pickles, use fresh, firm pickling cucumbers like Kirby or Persian varieties. Avoid overripe or waxed cucumbers.
- Blossom End Removal: Always trim the blossom end of the cucumber to prevent enzymes from causing softening.
- Crispness Tips: Add tannin-rich leaves (grape, oak, or cherry) or calcium chloride to maintain crunch.
- Safety First: When canning, always follow tested recipes and proper sterilization techniques to prevent foodborne illnesses.
- Flavor Development: Pickles taste best after at least 48 hours of resting. For fermented pickles, allow 1-3 weeks for full flavor development.
- Experiment: Feel free to adjust spices and herbs to suit your taste, but avoid altering vinegar or salt ratios in canning recipes for safety.