- Recipe: Dill Pickles
- Writer: Lizzie Green
- Content-Type: Food Blog
To prepare pickles at home, learn how! Crisp, tangy dill pickles that make a delightful snack or sandwich topper are produced by this simple 8-ingredient recipe.
When I initially made these dill pickles, I questioned why on earth I had spent so much time purchasing pickles from the supermarket.
These little creatures elevate dill pickles to a whole new level, yet store-bought pickles can also be nice. They taste great and are quite simple to make (the refrigerator does most of the work for you!).
They have a garlic-dill flavor that is irresistible and crisp, acidic, and refreshing. Most of the time, I eat them straight from the fridge as a snack, but they’re also great on sandwiches and veggie burgers. You will adore this dish if you enjoy dill pickles.
Pickle Making Procedure
There is no easier way to make pickles than with my recipe! This is how it works:
- Slice the cucumbers first. Small pickled cucumbers also work in this recipe, although Persian cucumbers are what I typically use. To make spears, cut them lengthwise into quarters. To make dill pickle chips, slice them thinly horizontally.
- Fill the jars after that. Divide the cucumbers among 4 8-ounce or 2 16-ounce jars, and season the pickles with fresh dill, garlic cloves cut in half, mustard seeds, and peppercorns.
- Make the brine next. I mix white vinegar, sugar, salt, and water. Relax if you’re not a fan of sweet pickles. The pickles in the refrigerator aren’t genuinely sweet because of the sugar. Instead, it creates an appealing sour pickle flavor by balancing the strong vinegar and salt. Pour the brine over the canned cucumbers after heating it on the burner until the sugar and salt have dissolved. After that, leave the jars alone to reach room temperature.
- Lastly, relax! The difficult thing is this! These fellas need some time in the refrigerator to absorb the brine and develop a rich taste, so they aren’t quite ready yet. While spears will require at least 48 hours, dill pickle chips will be ready in 24. They improve over time and can be stored in the refrigerator for several weeks. Wait around 5 days for the greatest flavor.
Serving Ideas for Dill Pickle Recipe
These handmade pickles go well with burgers, sandwiches, and other dishes. At your next barbecue, serve dill pickle chips with vegetable burgers, mushroom burgers, cauliflower po’ boys, black bean burgers, and BBQ jackfruit sandwiches. Alternatively, for a deli-style lunch, pair spears with one of these sandwiches:
- Caprese Sandwich
- Sandwich with avocado
- Chickpea Salad Sandwich
- Sandwich with egg salad or one with vegan egg salad
- Pickles from your refrigerator can be added to a salad if you’re not in the mood for a sandwich. My favorite
- addition to my Easy Macaroni Salad is sliced dill pickles.
Not to mention, they taste great on their own! For a tart, energizing snack, eat them straight from the refrigerator.
|10 minutes to prepare
1 minute for cooking
Chilling Period: 1 Day
To prepare pickles at home, learn how! They are the ideal snack or sandwich topping because they are crisp, tangy, and refreshing.
- 12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers
- 4 garlic cloves, halved
- 2 teaspoons mustard seeds
- 2 teaspoons peppercorns
- a few good-sized dill sprigs, per jar
- 2 cups water
- 2 cups distilled white vinegar
- ¼ cup cane sugar
- 2 tablespoons sea salt
- Slice the cucumbers into quarters lengthwise to create dill pickle spears. Then, slice dill pickles horizontally into thin chips.
- The cucumbers should be divided between 4 (8-ounce) or 2 (16-ounce) jars. Each jar should have equal amounts of garlic, mustard seeds, peppercorns, and dill weed.
- In a medium saucepan, warm the water, vinegar, sugar, and salt while maintaining medium heat. The sugar and salt should dissolve after approximately a minute of stirring. Pour over the cucumbers after allowing them to cool slightly. Place the pickles in the refrigerator after allowing them to cool to room temperature.
- In two days, pickle spears will be gently pickled, but it will take until day five or six before they reach their peak flavor. 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.