Classic Dill Pickles
Crisp, garlicky, and perfectly tangy dill pickles that are perfect for snacking and preserving.
Ingredients
For the pickles
- 5 lbs small pickling cucumbers 3–4 inches long
- 5 cloves garlic, sliced fresh
- 5 heads fresh dill 1 per pint
For the brine
- 4 cups water distilled or filtered recommended
- 4 cups white or apple cider vinegar 5% acidity
- ½ cup pickling salt not table salt
For the spices
- 5 tsp mustard seeds 1 tsp per pint
- 5 tsp dill seeds 1 tsp per pint
- 5 tsp coriander seeds 1 tsp per pint
- 5 tsp black peppercorns 1 tsp per pint
- ⅝ tsp Pickle Crisp optional, ⅛ tsp per pint
Instructions
Preparation
- Sterilize jars and prep lids: Wash pint jars and lids in hot, soapy water. Keep jars warm until filling.
- Prepare brine: Combine 4 cups vinegar, 4 cups water, and ½ cup pickling salt in a saucepan. Bring to a boil, stirring until the salt dissolves. Keep hot.
- Prep cucumbers: Scrub cucumbers thoroughly and trim both ends. Leave cucumbers whole for best texture.
Packing & Processing
- Pack jars: Into each warm pint jar place: 1 sliced garlic clove, 1 dill head or sprig, 1 tsp mustard seeds, 1 tsp dill seed, 1 tsp coriander seeds, 1 tsp black peppercorns, and ⅛ tsp Pickle Crisp if using. Pack cucumbers tightly into the jar standing upright or layered.
- Add hot brine: Pour the hot brine over the cucumbers, leaving ½ inch headspace. Tap jars gently or use a non-metallic utensil to remove air bubbles.
- Seal and process: Wipe rims clean, apply lids and screw bands fingertip-tight, and process pint jars in a boiling water bath for 10 minutes.
Cooling & Storage
- Cool and store: Remove jars and place on a towel; let cool for 12–24 hours. Check seals and label jars with date.
- Let jars mellow for 2–3 weeks before opening for best flavor.
Notes
These pickles can be stored in a cool, dark place for up to 1 year. Use pickling salt for best results and avoid regular table salt.