Description
Learn how to make crisp, tangy homemade dill pickles with this easy step-by-step recipe.
Ingredients
Scale
- 4 pounds fresh cucumbers
- 4–6 fresh dill heads or 4–6 tablespoons dried dill
- 4–6 garlic cloves, peeled
- 2 tablespoons kosher salt
- 4 cups water
- 1 cup white vinegar
- 2 tablespoons pickling spice
- Grape or oak leaves (optional, for crispness)
Instructions
- Wash cucumbers and trim blossom ends
- Soak cucumbers in ice water for 2 hours
- Sterilize glass jars and lids
- Add dill, garlic, and grape leaves to each jar
- Pack cucumbers tightly into jars
- Prepare brine by boiling water, vinegar, and salt
- Pour hot brine over cucumbers, leaving 1/2 inch headspace
- Seal jars and process in boiling water bath for 10 minutes
- Let pickles sit for at least 48 hours before eating
Notes
- Use fresh, firm cucumbers for best results
- Adding grape or oak leaves helps keep pickles crisp
- Store sealed jars in a cool, dark place
- Once opened, keep refrigerated
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 pickle
- Calories: 5
Keywords: summer recipe, preserving, canning, pickles, homemade condiment
