Home - Recipes - Dill Pickles

Dill Pickles

The longer these sit in the fridge, the tangier they’ll become. Add additional seasonings like coriander seeds or crushed red pepper to customize the flavor.

Serves 6
Ready in 1453 mins
Prep time 10 mins
Cooking time 3 mins
Chill time 1440 mins
34 calories per serving


> 1 1/2 cups white vinegar
> 1 tbsp kosher salt
> 1 tbsp sugar
> 1 tsp mustard seeds
> 1 cup fresh dill
> 2 cloves garlic
> 1 lb (about 4 or 5) mini cucumbers


In a medium pot, heat 1 cup water to a boil. Remove from heat and stir in the vinegar, salt, and sugar until salt and sugar are dissolved.
Finely chop the dill and smash the garlic cloves with the side of a knife. Add dill, garlic, and mustard seeds to brine. Let brine cool.
Meanwhile, halve the cucumbers lengthwise. Pack cucumbers into quart-size jar. Pour the brine over cucumber (if brine does not completely cover cucumbers, add enough water to cover). Seal with lid and refrigerate at least 24 hours. Pickles will keep, refrigerated, for up to 2 weeks.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you