Dill Pickles with Dill Weed

Dill Pickles with Dill Weed

Make Dill Pickles at home with this simple recipe! Persian Cucumbers are soaked in a garlic and dill pickling liquid and kept in the fridge for the most glorious, crunchy homemade pickles.

Course Snack

Cuisine American

Keyword how to make dill pickles, pickles

Prep Time 1

Cook Time 5

Total Time 1 5

Servings servings

Calories 15kcal

Author Katie Cooksey

Cost $5

Equipment

2 pint jars
small saucepan
Cutting Board
measuring spoons and cups

Ingredients

1.5 pounds persian cucumbers
2 small garlic cloves smashed
1/2 tablespoon dried dill weed
1 cup white distilled vinegar
1 cup water
1 tablespoon kosher salt or pickling salt
1/2 teaspoon whole peppercorns
1 teaspoon granulated sugar
1 pinch red pepper flakes or more, as desired

Instructions

Wash and dry pint jars. Set aside.
Wash cucumbers, cut off ends and slice into quarters, lengthwise. Add upright into jars and top each with one smashed garlic clove. Set aside.
Make the pickling liquid by combining dill, vinegar, water, salt, peppercorns, sugar and red pepper flakes into a small pot. Place over medium heat and stir until salt and sugar has dissolved; about 2 minutes.
Remove from heat and cool 10 minutes. Pour overtop of cucumbers, add lid and refrigerate at least 24 hours.

Notes

Storage Instructions

Refrigerator: Store tightly sealed in the fridge up to 3 weeks
Make ahead: Flavor improves over the first 2–3 days
Freezing: Not recommended, it ruins the texture
Best tip: Keep cucumbers fully submerged to maintain freshness and crunch.

If you were wanting to make shelf stable cucumbers that you could store in your pantry for years to come, I would 100% recommend Water Bath Canning your jars of pickles. But since we are making 'fridge pickles', we won't be water bath canning them because they will keep in the fridge for up to 3 months (or even longer).

Nutrition