Easy Dill Pickel

Pickling, pickles, dill pickles, preserving
Yield: 2 Medium Jars

Easy Dill Pickle

Prep time: 25 MinCook time: 8 MinTotal time: 33 Min
Cool and crunchy, delightfully sour and capable of going from snack to sandwich without a hitch — that’s what I call a good pickle. Did you know they’re a cinch to make at home? You don’t even need to set aside the afternoon; you can make a few pint jars in less than 30 minutes. Here’s everything you need to know to make your own batch of homemade dill pickles right now.

Ingredients

  • 1 1/2 cups distilled white vinegar
  • 1/4 cup sugar
  • 4 teaspoons kosher salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  • 3/4 teaspoon dill seeds
  • 2 cups hot water
  • 2 pounds kirby cucumbers, sliced 1/4 inch thick
  • 3/4 cup coarsely chopped dill
  • 3 garlic cloves, coarsely chopped

Instructions

  1. In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool.
  2. In a large bowl, toss the cucumbers with the dill and garlic. Pour the brine over the cucumbers and turn to coat. Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap. Refrigerate the pickles overnight, stirring once or twice. Serve cold.
  3. The dill pickles can be refrigerated in an airtight container for up to 1 week.
 
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