dill pickles

You'll love these fresh homemade pickles! This recipe for dill refrigerator pickles is ready in 1 to 3 hours, depending on how you slice your cucumbers. Recipe yields 1 medium jar of pickles (about 2 cups sliced pickles or 16 spears).

Easy Homemade Pickles

cucumber

water,

rice vinegar

maple syrup or sugar

fine sea salt

red pepper flakes (optional,

twists of black pepper

garlic,

bay leaf

For pickle rounds (&#8220;chips&#8221;), slice the cucumber(s) into thin rounds, about 1/8-inch thick. Or, for spears, slice them in half lengthwise, then slice the halves lengthwise into quarters, then slice the quarters lengthwise into eighths. If your spears are long like mine (from one long cucumber), slice them through the middle so they&#8217;re not too tall for your jar. Set aside.

In a liquid measuring cup or bowl, combine the water, vinegar, maple syrup, salt, red pepper flakes (if using) and black pepper. Stir until most of the salt has dissolved into the liquid, about 30 seconds to 1 minute. Set aside.

Place the cucumbers into a wide-mouth jar about 3 to 4 inches in diameter, tall enough to offer at least 1 inch of extra space on top (for pickle spears, it&#8217;s important that all the pickles fit snugly, vertically—a wide-mouth pint-sized mason jar would work well).

Top the cucumbers with the dill and garlic. Tuck the bay leaf into the side of the jar. Pour the all of the liquid over the cucumbers so they&#8217;re fully submerged. Cover and refrigerate for at least 1 hour (for pickle rounds) or at least 3 hours (for pickle spears). The flavor will continue to develop over the next couple of days. These pickles will keep for up to 3 weeks in the refrigerator.

These are amazing!! So fresh and tastey, and so simple. Took 10 minute to put together, if that. Some of the best pickles I’ve had

I will definitely try these! My family absolutely loves your Basil Pesto recipe and I'm sure we eat it once every week or two. Just wanted to let you know that you've improved the lives of a Canadian family...I never thought that they would ever eat pesto and they love it!

Wow thanks for this recipe! I'd never attempted pickled anything but I had some mediocre cucumbers that I didn't want to eat, so thought I'd give it a try. I think my cucumbers were extra large because the liquid only half covered them, so I doubled the ingredients (minus the cukes) and they turned out great. Made a jar of slices and a jar of spears. Nice and tangy, will definitely keep this recipe on hand!

Can't wait to try. So we shouldn't chop up the garlic?

Another winner, Kate. Crisp and delicious!

This is my first time ever to respond to a recipe online.  I have tried five different recipes for refrigerator pickles, trying to find THE one I'd love the best and make for the rest of my life.  This is it!! It's the perfect combination of sweet, sour, salt.  The rice vinegar and maple syrup are what makes the difference.  I can't stop eating these! So good!

Thank you so much for this wonderful, easy recipe!  I made 1 recipe as you specified with 3 small pickling cukes, but used only 2 tsp of sugar.  I served them to guests with a cheese tray.  They LOVED them!  Even the kids LOVED them! One of the guests said “You MUST give me the recipe!” I will be making more today.  Thanks again, Kate!

I love these! We are growing pickling cucumbers and this is a great way to enjoy them. This recipe is the perfect blend of zippy with a little bit sweet. I sliced them into rounds and I tasted them after 2-3 hours and they were great. So quick to make too :)

These were so simply to make and absolutely delicious. They will be a staple in my fridge from now on.

Hi Cookie and Kate,
I made your easy homemade pickles exactly the way you said and they are/were amazing!! I have to say you have SO many recipes I love. I bought your cookbook a few years ago and it is my go to cookbook. Your recipes are usually fairly simple as are the ingredients plus they are healthy. Love them.

I realized, after I sent my comment, that I'd forgotten to rate this recipe.

This recipe is great! I used it pretty much exactly, but with a little less sweetener and a bit more vinegar/water to cover the pickles fully. I shared them with friends who said they were the best pickles they've ever had! And we already finished off our first jar, so we added more cucumbers to the brine, which still has all its flavor. Thank you!

Thanks - once again - for a great recipe. How did I go all these decades without making pickles?! We eat them now with nearly every meal. The possibilities are endless. Anyway, they turned out perfect the first time and every time and now Im looking around for other things to pickle. Cauliflower? Brussels Sprouts? Cabbage? I feel like a mad scientist.

Wow, these turned out great! We go through lots of Claussen pickles in our house, but the grocery store often sells out. Now I can make my own - not the same flavor, but equally delicious. I just reused an empty Claussen glass jar. Next time I think I'll reduce the maple syrup... maybe add some pickling spices that I always add to your pickled red onions. Yum :)

Just finished making these with my 7-year old grand-daughter.  They are delicious, and even she thinks so. We made a quart jar of spears and a pint jar of chips, and she won't stop eating the chips even though its close to bedtime. We ran out of rice vinegar, so we used white for the balance, we did use maple syrup and we only used a little red pepper flake, 2 cloves of garlic in each jar, 1 bay leaf, and we left the dill in sprigs because its so much prettier in the jar than chopped up dill. Alexa helped us time the chips and they were ready in an hour; very tasty, not too sweet and just the right crispness. Tomorrow we will try the spears, hopefully they will be crisp also. We used English cucumbers as they were on sale at Kroger and they looked lovely.

These are easy, quick and absolutely delicious. My family is eating them faster than I can make them! Where do you get your jars from Kate? I looked on your store page and didn’t see them.

I made two jars of these pickles (spears) at once - one with red Pepper Flakes and one without them.  They are both incredible!  They were so easy to make.  I will never buy store bought pickles again.  I just came in from my morning walk and had to have one - DELICIOUS!  They are slightly sweet and savory.

SO quick and easy! Great flavor, and very easy to customize for more or less spice, etc. I've never made my own pickles before and this was such a great recipe to start with!

wow, i'm not the biggest pickle fan, my partner is and i made these for her.  i think i ate most of them however!!!  super simple and really delicious.  thanks for the recipe!!

https://content.jwplatform.com/videos/hlfVYqTp.mp4

Watch how to make easy homemade pickles in this short recipe video! These classic dill refrigerator pickles are crisp and unbelievably delicious. 

Easy Homemade Pickles Recipe

Super fast and easy refrigerator pickles! Sweet, spicy, and crunchy!

Sweet and Spicy Refrigerator Pickles

cucumbers (thinly sliced (about 6 cups when sliced))

red onion (thinly sliced)

salt

apple cider vinegar (see notes)

water

honey (see notes)

garlic

red pepper

Sprinkle 3 teaspoons of salt over your thinly sliced cucumbers and red onion. Place cucumbers and onions in a colander and let sit for 1 hour—this helps remove the extra moisture from the vegetables. Set aside and start on your pickling mixture.

In a small saucepan over low heat, add your vinegar, water, honey, minced garlic, and crushed red pepper. Bring mixture to a boil and let boil for 1 minute. Remove from heat and let cool to room temperature.

After your cucumbers and onions have sat for 1 hour, rinse salt and pat dry. Add your cucumbers and onions to 1 large jar or divide between 2 medium size jars (see notes). It’s okay to really squish the cucumbers and onions in there. Pour the pickling liquid into the jar(s) covering the cucumbers and onions. Place lid on tightly and refrigerate for at least 3 hours before eating.

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

apple cider vinegar

sugar

onion

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.

Easy Refrigerator Dill Pickles take only a few minutes to make. Once you make your own homemade dill pickles, you'll never buy store bought again.

Easy Refrigerator Dill Pickles

cucumbers

white vinegar

dill

peppercorn kernals

Slice cucumbers into 1/4 inch slices or spears. Set aside

To make brine, combine water, vinegar, salt, and sugar in medium sauce pan. Bring to a boil and swirl to make sugar and salt dissolve. Remove from heat and cool to room temperature.

Add cucumbers to jars. Do not pack them super tight as you you'll want room for the brine. Add the fresh dill, smashed garlic, and peppercorns to the jars. Finish by adding enough brine to cover the cucumbers. Seal with an airtight lid and store in the refrigerator for at least one week. Pickles should be good for at least 4-6 weeks after that.

This recipe made enough for me to fill one pint and fill two quart jars.

https://embed.mediavine.com/videos/iPYMOCqYc

No Frills Dills – Quick Dill Pickles Recipe

pickling cucumbers, ends trimmed

white vinegar (or substitute apple cider vinegar)*

dill weed (one large flower head

pickling spice (1 Tablespoon per quart jar)

garlic clove

whole chilli peppers (1

*You vinegar

Pickle Cheesecake from Delish.com is really just an epic herby dip and you will love it. 

Pickle Cheesecake

c. Crushed Pretzels

unsalted butter, melted

(10 oz.) log goat cheese

sour cream

pickle juice

eggs

c. Parmesan

c. finely chopped pickles, divided

garlic cloves,

tbsp. finely chopped dill,

kosher salt

red pepper flakes

onion powder

black pepper

Toasted bread,

Works well with Stacy's Bagel Chips.  Cut a slice and surround with chips, or nobody will try it.

There is nothing appealing about this. It even looks unappetizing.

It tasted pretty good! My pretzel crust fell apart, though.

https://streaming.hearstdigitalstudios.com/2011598c-4823-4ef1-9196-4bfe438d1518/video_rover_16x9_1080p_hd_1541543324_49459.mp4

Yes, We Did. Pickle Cheesecake Is Real.

Dill Pickle Bread

c. vegetable oil

c. all-purpose flour

baking powder

c. chopped pickles

c. shredded cheddar

I made 2 loaves. The first one exactly as the recipe suggested and then I added 1/4 tsp. of baking soda to the second for a little extra rise. They both taste great but the one on the right was less dense and we enjoyed it even more! Thanks for the great recipe idea!

This bread was one of the easiest breads to make and mine was very moist! I added a bit of garlic powder to the bread. I will add more fresh dill next time. The fresh dill really gives it a great flavor. I added just a bit more cheese. I will be making this again!!

Very easy to make and a very nice treat for the kids right out of the oven. Making it with some fried chicken this time. 
I heavily tweaked the recipe but if you know what you are doing this is a perfect rough base recipe. I will continue to make this time and time again, it is a crown pleaser with the kids. 
Pro Tip: Frying it in some butter on the cast iron the following day is even better than fresh!

Just made it today.
Did not rise but it was very good. Added extra pickle & pickle juice.
Had to make 2x mini loafs as I didn't have a big bread pan. Still came out good.
Will make sure ill make again.

I really can't wait to try this recipe out later this evening. I'm curious to also try one with green olives in place of pickle. Wondering if that would work!

Absolutely LOVE this recipe; I have made this numerous times and it never fails. We enjoy it sliced and toasted with a little butter...huge hit with friends & family

Um, this didnt rise at all, was very dense, didnt taste bad, just kinda..underwhelming. Felt like a waste of ingredients.

I thought it very easy to make and it tasted okay. It needs something to zing it up. Kind of reminded me of a pickle sandwich. I’ll make it again for sure

This bread is fabulous. I've made it loads of times. People love it. Pickle lovers go nuts. I generally use at least 2-3x the amount of pickles and cheese called for in the recipe so that it almost seems like there's not enough bread batter to cover the pickle and cheese chunks when I throw it in the oven. The pickles you choose are important. I use Mt. Olive Kosher Petite Dills and cut them into 1/4 inch chunks. If the pickles are fatter, I cut the little circles in half. Big thanks to the author of this recipe!

My family and I absolutely love this bread.  So delicious.  If you love pickles, you will love this bread!

https://streaming.hearstdigitalstudios.com/0dd4b39b-7f20-4c51-b99f-197d8a6725ab/video_rover_16x9_1080p_hd_1550010874_26867.mp4

We can't even dill with how good this pickle bread is.

Adding chiles to a brine adds spicy flavor to traditional dill pickles.

Spicy Dill Quick Pickles

Vegetables

tbsp. kosher salt

c. white vinegar

coriander seeds

garlic cloves

chiles

Dill

These quick &amp; delicious garlic refrigerator dill pickles require no processing, stay crisp for a year, and make it easy to keep up with the harvest by putting up a few quarts at a time.

Easy Garlic Dill Pickles {No Canning Needed}

garlic (peeled

red pepper flakes (optional)

cider vinegar

pickling spices

Prepare the number of quart jars equal to amount of pickles you have by running through the dishwasher or boiling for 10 minutes in a pot of water to sterilize.

Place the garlic and dill in the bottom of each jar, along with optional red pepper flakes. Pack the cucumbers on top, leaving a 1/2 to 1 inch of head space.

In a large saucepan, combine water, vinegar, spices, salt and sugar. Bring to a boil, reduce heat, and simmer for 5 minutes.

Ladle the brine into the jar leaving 1/4 inch of head space. Attach lids.

Let cool to room temperature, label the lids with day and year and then store in the refrigerator.

The pickles can be eaten after 3-4 weeks and continue to improve over the months of storage.*

Quick, Fresh-Pack Dill Pickles

cucumbers (3-4” long)

vinegar (5% acidity)

Tbsp. pickling spice mix

mustard

dill ((1 to

Water bath canner

Canning jars, seals, and rings

Ladle and bubble tool

Cheesecloth

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.  

Step 1

Wash cucumbers, slicing off the blossom ends. 

Step 2

Dissolve 3/4 cup salt in 2 gallons water.  

Step 3

Soak cucumbers in saltwater for 12 hours. 

Step 4

Step 5

Combine vinegar, 1/2 cup salt, sugar, and 2 quarts water in pot. 

Step 6

Place pickling spices in cheesecloth in pot. Add to the pot and bring brine to a boil. Lower heat and simmer. 

Step 7

Step 8

Add mustard seed (1-2 tsp. per pint) and dill (1 to 1 1/2 heads per pint or 1 to 1 1/2 tsp. seed per pint). 

Step 9

Fill jars with brine, leaving 1/2&quot; headspace.  

Step 10

Remove air bubbles, wipe rim clean, and place on seal and ring. Place the jar in the warm canner. Proceed to fill all jars. Process according to chart below.   

Raw Pack only

These kosher-style dill pickles have a well-rounded briny flavor that is a delicious balance between sweet and tart. They are crisp, crunchy, and infused with dill, garlic, and enough saltiness to satisfy your pickle cravings.

Kosher-Style Dill Pickles Canning Recipe

apple cider vinegar (5% acidity)

cucumbers (3 to 4-inches long)

bay leaves (1 per jar)

dill flower head (or sprig of dill foliage, 1 per jar)

mustard seeds (1/2 teaspoon per jar)

dill seeds (1/2 teaspoon per jar)

red pepper flakes (1/2 teaspoon per jar)

Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.

Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot.

Prepare your canning equipment:

Add the 3 tablespoons of pickling spice to a spice bag, or coffee filter and tie off.

In a large saucepan, combine the apple cider vinegar, water, sugar, pickling salt, and the pickling spice bag. Bring the mixture to a boil and stir to dissolve the sugar and salt.

Reduce heat to low and simmer (180˚F) for 15 minutes. Remove the spice bag and keep warm until you are ready to use.

Make the pickling brine:

While the brine is simmering, rinse the cucumbers under running water. Run your fingers along the fruit to remove the spines.

Cut off 1/8-inch from each end. Leave whole, or cut into halves, spears, or slices.

Prepare your cucumbers:

Spread a kitchen towel on the counter. Use your jar lifter to remove a warm jar from canner. Drain and place on the towel.

Add the following to each jar: 1 bay leaf, 1 dill flower head, 1 clove crushed garlic, 1/2 teaspoon mustard seeds, 1/2 teaspoon dill seeds, 1/2 teaspoon red pepper flakes.

Raw pack the cucumbers vertically into the jar leaving 1/2-inch headspace.

Use your canning funnel and ladle to add hot brine over the pickles maintaining 1/2 inch of headspace. Make sure all the pickles are submerged under the brine. Remove and trim any that stick out, and adjust the headspace again if needed.

Remove air bubbles with the bubble popper and wipe the rim. Center a lid on the jar, and screw on a band until it is fingertip tight. Use your jar lifter to place the jar back into the canner, and repeat with the remaining jars.

Once jars are all in canner, adjust the water level so it is 2-inches over the tops of the jars.

Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling, set the times, and process pickles for 10 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Note).

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