dill pickle recipe

The Best Easy Sweet &amp; Spicy Dill Pickles - learn how to make pickles at home that are better than the store. Crispy, tangy, spicy and sweet these Dill Pickles make a delicious snack or sandwich topping. No canning necessary for these easy refrigerator pickles. 

Best Easy Sweet &amp; Spicy Dill Pickles

dry dill dill

mustard seeds

distilled vinegar

water

apple cider vinegar

salt

sugar

onion

garlic

habanero pepper

cucumbers,

To a saucepan add vinegar, water, apple cider vinegar, salt and sugar. Bring to a boil until salt and sugar are dissolved.

To a 32 ounce mason jar add dill, mustard seed, thinly sliced onion, garlic cloves, habanero pepper and cucumber slices.

Pour vinegar mixture over pickles and cover. Store in refrigerator for 24 hours, better at 48 hours.

Crisp and zesty, these refrigerator pickles are packed with a punch of amazing flavor - you have to try them!

Refrigerator Pickles

cucumbers

white vinegar ((or apple cider))

Tbsp kosher salt

dill

garlic (peeled and smashed/roughly chopped)

black peppercorns

tsp red pepper flakes

celery seed

Slice cucumbers into slices about 1/4&quot; thick, or into spears.  Gather glass jars and lids.  Set aside.

In a saucepan, add water, vinegar, salt and sugar (if using), and heat, stirring occasionally, over MED HIGH heat until sugar and salt have dissolved.  Set aside to cool to room temperature.

While brine is cooling, add cucumbers to jars.  Make sure to leave enough room for the brine and other ingredients.

Add dill, garlic, mustard seed, black peppercorns, red pepper flakes and celery seed.

Pour in enough brine to cover the cucumbers, making sure to leave a 1/2&quot; or so at the top.  Seal jars to be airtight.

Refrigerate for at least 5 days.  Pickles will last 4-6 weeks after those 5 days, but will lose some of their crispness towards the end of their &quot;shelf&quot; life.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1616078181/iNJwlicXb.mp4

Homemade refrigerator pickles require zero canning expertise or equipment! Crisp, zesty, and packed with a punch of amazing flavor – you have to try them!

REFRIGERATOR PICKLES.mp4

Looking for a great homemade fermented pickle recipe? Look no more! This recipe makes lacto-fermented dill and garlic pickles that last ages and are so full of flavor and gut friendly bacteria.

Easy Fermented Pickles

sea salt

chlorine-free water*

red pepper flakes, optional

Round stone to use

Make a brine by adding the sea salt to the water and stirring to combine. Stir until the salt dissolves into the water.

Add 2 of the leaves to the bottom of the clean glass jar. 

Add half of the garlic, half of the dill, half of the peppercorns, half of the mustard seeds, and half the red pepper flakes (if using), to the bottom of the jar. 

Add half of the cucumbers to the jar. I like to pack them in nicely but not so tightly that they are going to bruise each other. 

Add the second half of the garlic, dill, peppercorns, mustard seeds, and red pepper flakes (if using) to the 1/2 gallon jar.

Add the remaining half of the cucumbers to the 1/2 gallon jar. 

Fill the jar with brine so that it covers the cucumbers and comes about an inch from the top of the jar. 

Add the last leaf to the top of the jar and press it down and around the cucumbers so that it helps to cover them in the brine. 

Wash your stone well and place it on top of the leaf. The purpose is to help weigh down the cucumbers and leaf so that all of the cucumbers, leaf, and rock are kept under the brine. You can also use a brining cap for your jar. I have a Kraut Source lid and love it. If you use a rock make sure that it is fully submersed or it will grow mold.

If you are using a stone, cover the top of the jar with a cloth and screw or tie something around the cloth (like a canning ring or a rubber band) to keep the cloth in place. This will help to prevent flies and dust from getting in your pickles. 

Place the prepared cucumbers in an out-of-the-way place, out of direct light. 

After a few days the brine will get a little cloudy and you’ll see a few bubbles starting to form on or around things in the jar. This is a great sign that the cucumbers are turning into pickles. 

Taste your pickles after 5-10 days. If you’d like them more sour continue letting them sit for up to 4 weeks, tasting as you go along, until desired sourness is achieved. Once the pickles taste to your liking place them covered in your fridge or in cold storage for long term storage. They can stay in your fridge for up to a year.

Can I slice the cucumbers before starting the fermentation process?  This will allow me to get more cucumbers in the fermenting jar and have sliced pickles when finished.

Learn how to make dill pickles with this easy recipe for canning dill pickles in slices or spears! Get crunchy dill pickles without pickle crisp by using this secret ingredients!

Dill Pickles

tbsp canning salt

vinegar

dill (2 heads per jar)

peppercorns

Wash and drain cucumbers, then slice. Combine salt, water, and vinegar in a large sauce pot and bring to a boil.

To each quart jar add 2 heads of dill, contents of 1 bag of black tea (not the bag itself), 1/2 tsp mustard seeds, and 2 peppercorns. Pack cucumbers into hot jars and cover with vinegar mix, leave a 1/4&quot; headspace.

Remove air bubbles with a plastic canning knife, add additional liquid if needed. Wipe rims, then place and tighten 2-piece lids. Process 20 minutes in a water bath canner.

Should be between 1.5-3 grams. I would say shoot for more, so 3g!

Is the secret ingredient tea?  Is that what keeps it crunchy?

Also, if I don't have fresh dill, can you give me the approximate amount of store dill?

I can't wait to have some of these on my pantry shelves!

Dill pickle saltine crackers are a delicious way to enjoy the flavors of the classic sandwich accompaniment. These seasoned crackers are buttery, briny and full of addicting flavor that will turn them into your favorite snack!

Dill Pickle Saltine Crackers

sleeves saltine crackers (regular size)

butter

tbsp dry ranch seasoning mix

tbsp dill pickle juice

garlic powder

Open the crackers and transfer them all to a large mixing bowl. Set aside.

In another mixing bowl, whisk together the remaining ingredients until evenly combined. Pour this mixture over the crackers.

Gently toss the mixture with the crackers to evenly coat, being careful not to break them up.

Spread a sheet of parchment paper out over a large baking tray.

Add the seasoned crackers to the prepared tray, and spread them out evenly in a single layer.

Using a spatula to scrape down the sides of the mixing bowl, get every last bit of seasoning onto the crackers.

Bake the seasoned crackers at 250° for 30 minute, carefully stirring every 10 minutes.

Allow the cooked crackers to cool before serving, and enjoy!

Made a half-batch with 8 ounces of cracker odds and ends — Aldi pita crisps, mini Saltines, and Triscuits. Very good! And bonus, it helped revive crackers that had gone stale.

I made these tonight and they are utterly delicious.  Thank you!

I can't believe that someone else loves to do saltines this way.  My grandmother taught me this when I was young. The only difference was she included the ground up rind of hoop cheese in the mix.  Yum!

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Top 5 dill pickle recipe recipes from across the web

The most viewed dill pickle recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Easy Sweet &amp; Spicy Dill Pi...

Refrigerator Pickles

Easy Fermented Pickles

Dill Pickles

Dill Pickle Saltine Crackers

The most viewed dill pickle recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Best Easy Sweet & Spicy Dill Pi...