Learn how to make pickles at home! They're crisp, tangy, and refreshing - a perfect snack or sandwich fixing.
Recipe by Jeanine Donofrio on July 9, 2020
Prep time: PT10M
Cook time: PT1M
Rating
4.95 stars (219 reviews)
Keywords
Dill pickle, Pickle recipe, Pickles
Ingredients
12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers
4 garlic cloves (halved)
2 teaspoons mustard seeds
2 teaspoons peppercorns
Fresh dill sprigs (a few per jar)
2 cups water
2 cups distilled white vinegar
¼ cup cane sugar
2 tablespoons sea salt
Categories
Component
Snack
Cuisine
American
Steps
To make dill pickle spears, slice the cucumbers lengthwise into quarters. To make dill pickle chips, thinly slice them horizontally.
Divide the cucumbers among 4 (8-ounce) or 2 (16-ounce) jars. Divide the garlic, mustard seeds, peppercorns, and dill sprigs among each jar.
Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and pour over the cucumbers. Set aside to cool to room temperature, then store the pickles in the fridge.
Pickle spears will be lightly pickled in 2 days, but their best flavor will start to develop around day 5 or 6. Pickle chips will be lightly pickled in 1 day, and will become more flavorful every day after that. Store in the fridge for several weeks.
