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Homemade Dill Pickles

Prep Time:

10 minutes

Cook Time:

24 Hour Refrigeration

Serves:

1 Jar

About the Recipe

I’ve had a thing for pickles for as long as I can remember. As a kid, I’d happily eat an entire jar straight from the fridge—and honestly, not much has changed. The more sour, the better. If there’s a pickle around, you can bet I’m grabbing one (or three).

There’s just something about that perfect balance of crunch and tang that hits every time. While I don’t have a whole collection of pickling recipes on the blog just yet, I do have a few briny favorites—like my cozy pickle soup and these eye-catching beet-pickled deviled eggs.

But today’s all about the classic: crisp, garlicky, homemade dill pickles. Easy to make, even easier to devour. Let’s get into it.

  • Big Crunch, Bold Flavor – These pickles are extra crispy with that addictive garlic-dill punch.

  • Quick & Easy – No canning needed! Just a few ingredients and a little fridge time.

  • Customizable – Love it extra garlicky or heavy on the dill? Go wild.

  • Perfect for Snacking (or Midnight Raids) – No judgment here. I’ve definitely snacked straight from the jar.

  • A Gateway Pickle Recipe – Once you make these, you'll start eyeing everything else in your fridge like, “Could I pickle that too?”

What You'll Love

  • Do I have to use pickling cucumbers? Yes, ideally. Pickling cucumbers (like Kirby or Persian cucumbers) have the best crunch and texture. Regular slicers can get soggy.

  • Can I make these spicy? Absolutely. Add red pepper flakes, sliced jalapeño, or even a whole dried chili to the jar for some heat.

  • How long do they need to sit before eating? They’re good after 24 hours, but for full flavor and crunch, I recommend waiting at least 2–3 days.

  • How long do they keep? These fridge pickles will stay crisp and tasty for up to 4–6 weeks in the fridge (if they last that long).

  • Can I reuse the brine? Once, maybe—if you’re pickling another batch right away. But the flavor and acidity weaken, so for best results, use fresh brine each time.

  • What’s the white film at the top of my jar? It’s harmless and usually just from the garlic or natural fermentation. If it bothers you, skim it off. If anything smells off or funky (in a bad way), toss it.

  • Can I can these for shelf-stable storage? This recipe is made for refrigerator pickles. For shelf-stable pickling, you'd need to use a tested water bath canning method with specific acidity levels.

Frequently asked Questions

Ingredients


  • 4–5 Lebanese or Persian cucumbers

  • 1 cup (240 ml) white vinegar (or pickling vinegar)

  • 1 cup (240 ml) boiling water

  • 1 teaspoon (4g) granulated sugar

  • 1 tablespoon (9g) mustard seeds

  • 1 tablespoon (8g) coriander seeds

  • 3–5 whole cloves

  • 2–3 sprigs fresh dill

  • (+ a little patience)


Optional Add-Ins:

  • 2–3 garlic cloves, smashed

  • 1/2 teaspoon chili flakes or 1 sliced jalapeño for heat

  • A few black peppercorns

  • A pinch of turmeric (for color and subtle depth)

Preparation


Lebanese cucumbers ona table.

Making homemade pickles is so easy. If you are like me, they will disappear so quickly that no extra ''canning' work is necessary. If you do want to can them to be able to shelve them longer, it is important you follow the proper canning steps.

But, for the sake of this recipe, we will simply concentrate on the ingredients and the how-to of making your very own pickles from scratch.

This recipe can be used on other kinds of vegetables too, but my favorite is to use persian or lebanese cucumbers. They make for the perfect size of pickle and have a crunch that can't be beat!


Mason jar with coriander seeds, mustard seeds and dill in preparation for homemade dill pickles.

Steps to making homemade dill pickles:

  • Add mustard seeds, coriander seeds, cloves, dill, and any optional add-ins directly a clean jar (any jar will do as long as it has a tight fitting lid).

  • Wash and slice cucumbers as desired (spears, rounds, or halves). Pack tightly into to the jar.

  • Boil water in a small saucepan on the stove. Once your water is boiling, remove it from the heat and stir in the sugar until it has desolved. Add in the vinegar and stir again.


Close-up of homemade pickles in a mason jar with mustard seeds, coriander seeds and fresh dill.

This is where your patience has to come into play.

  • Once your jar of pickle heaven has cooled down to room temperature. Close the lid and stick them in the refrigirator overnight. I suggest to wait a minimum of 24 hours before digging in. If you can, I even suggest waiting 2-3 days. Honestly, the longer you can hold out, the better. It just means the flavors have more time to mingle.


Homemade dill pickle slices in a jar on a table.

Once your patience can't stand it any longer, dig in!

You'll find out that you may want to double or triple your batch next time. From personal experience, one jar is just simply not enough.

Bon apétit!



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