homemade dill pickles

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.

You&#x27;ll love these crunchy homemade dill pickles. Make either simple refrigerator pickles or process them for long term shelf life.

Dill Pickles - Homemade Recipe

lbs 4-6 inch cucumbers

sugar (optional)

Canning Salt

5% white vinegar

Green Dill Heads (one per jar)

TBL Whole Pepper Corns

TBL Mustard Seed (yellow)

TBL Allspice

TBL Coriander

TBL Dill Seed

Bay Leaves

Come learn how to make your own crunchy refrigerator dill pickles. They&#039;re quick and easy to make, delicious, and delectably tangy - ready to eat in five days!

Crunchy Refrigerator Pickles: Quick &amp; Easy Homemade Dill Pickles Recipe

2-6 Fresh cucumbers (depending on type and size)

Water

Distilled white vinegar

Apple cider vinegar

Sea salt, kosher or pickling salt

Sugar

dill (a small handful) OR 2-3 dill flower heads

Fresh garlic cloves, peeled

Peppercorns,

Mustard seed

Red chili flakes

leaves

Wash the fresh dill and cucumbers (avoid using bruised or damaged ones).

Trim off the ends of the cucumbers, and then cut them into your desired shape and size (slices, spears, halves, etc).

Prepare the pickling brine by combining the water, vinegars, sugar, and salt in a saucepan on the stove. Heat lightly until the sugar and salt dissolve, but then allow the brine to cool to lukewarm/room temperature before adding to the jar.

Add the fresh dill, garlic cloves, and remaining called-for spices to the bottom of a clean quart jar.

Add recommended grape leaves (or oak, horseradish or black tea leaves) to the bottom of the jar now, or on top of the cucumbers.

Add the cucumbers into the jar until full, carefully packing to reduce wasted space.

Pour the brine over the top of the cucumbers until they are completely submerged. If you happen to run out, top off with plain white vinegar if needed.

Place an air-tight lid on the jar, and then move to the refrigerator.

For optimum flavor, allow the pickles to marinate in the refrigerator for at least 5 days before consuming.

Enjoy your homemade pickles within 2 to 3 months for best quality and flavor. Maintain refrigerated at all times.

Crunchy homemade dill pickles that stay crisp even after processing.  These garlic dills are lip puckering perfection.  

How to Make Perfectly Crunchy Homemade Dill Pickles

cucumbers

1-quart pickling vinegar (7%)

tsp black peppercorns

tsp Sriracha (or red pepper flakes)

dill

tsp Pickle Crisp

Clean and prepare cucumbers. Wash off the debris...

Clean and prepare cucumbers. Wash off the debris and clean your cucumbers under cool running water. Once clean, cover with cool water and leave for an hour. 

Prepare 8 quart-sized mason jars, lids, and canner...

Prepare 8 quart-sized mason jars, lids, and canner for processing. Start your water bath now so it is ready when it is time to process the jars. 

Add two whole garlic cloves, a sprig or...

Add two whole garlic cloves, a sprig or two of fresh dill, 1 tsp peppercorns to the bottom of the mason jars along with 1/4 tsp of Pickle Crisp 

Prepare the brine. Add the water, vinegar, and salt...

Prepare the brine. Add the water, vinegar, and salt to a large pot and bring to a rolling boil. 

Remove the blossom end from the cucumbers and...

Remove the blossom end from the cucumbers and begin filling the jars. You can add spears, or whole cucumbers, but keep them on the thick side. Do not make your spears too small. 

Pack the mason jars tight with your cucumbers...

Pack the mason jars tight with your cucumbers leaving at least 1-inch headspace at the top. 

Ladle, or carefully pour the boiling brine over...

Ladle, or carefully pour the boiling brine over the top of the pickle jars leaving 1/2 inch headspace.

Gently press a spatula against the pickles and...

Gently press a spatula against the pickles and down the inside of the jar to create a path for trapped air to escape. Repeat several times around the inside of the jar. 

Wipe the rims, add the lids and rings,...

Wipe the rims, add the lids and rings, and twist until finger tight.  

Process in a water bath for 15 minutes...

Process in a water bath for 15 minutes for quarts, 10 minutes for pints). Remove your jars from the water bath and set them aside where they will not be disturbed. Be sure to use a cutting board, trivet, or dishcloth underneath to protect your surface from the hot jars. For high altitude locations please check notes below for link with proper water bath timings.

Leave to rest for 24 hours without disturbing.  

Check to ensure the jars sealed. They are good...

Check to ensure the jars sealed. They are good for up to a year in storage. If the lids did not seal, do not attempt to reseal. You can refrigerate any unsealed jars up to 4 weeks. 

Let’s pickle some cucumbers! This spicy sweet and sour dill pickles recipe is our favorite and never disappoints.

Spicy Sweet and Sour Dill Pickles

Water ((2l))

((80

8.8 oz Caster Sugar ((250 grams))

fl oz Distilled Vinegar ((700 milliliters))

Dill Flowers

2.6-3.3 lb Pickling Cucumbers ((1.2-1.5kg))

Jamaican Peppercorns

Black Peppercorns

4-8 Chili Peppers (of your Choice (optional))

Wash the cucumber thoroughly. Sterilize your jars and lids. I normally wash them in soapy water and boil for about 10-15 minutes in a large pot. Make sure all your jars are of the same size.

First things first:

Bring the water + salt + sugar to a boil. Cook until the sugar has dissolved. Turn off the heat. Add vinegar &amp; stir.

Make the sweet &amp; sour pickling sauce:

Place at the bottom of each jar 1 dill flower, 2-3 Jamaican peppercorns/Allspice, 3 whole pepper corns, 2 bay leaves + optional: coriander seeds, cloves.

Then fill each jar with whole pickling cucumbers – fit in as many as possible (you could fit it about 400g/14oz) and 1-2 chilies, if you like them hot.

Pour over the sweet &amp; sour pickling sauce leaving 1cm/0.5 inch headspace.

Close jars with sterilized lids and place them in a pot. Cover with water but make sure the lids are NOT under water (leave 1cm/0.5 inch space between lids and water).

The pickling:

These no-cook refrigerator dill pickles are quick to make and an easy way to have homemade pickles in your fridge all the time.  Plus, you don&#x27;t need any special equipment! All you need is some cucumbers, equal parts water and vinegar mixture, some spices and mason jars - or any large glass jars with a sealable lid. And voila: you&#x27;ve made your own pickles!

Easy No Cook Refrigerator Pickles

jalapeno

berries

tsp sugar

tsp dill*

tsp red pepper flakes

fennel seed

tsp black pepper

white vinegar

PREP: Get a clean 32 oz glass container...

PREP: Get a clean 32 oz glass container with a sealable lid. Slice your cucumbers and jalapeno into 1/4 inch slices and place half of them in the jar.

LAYER: Mince your garlic cloves, and crush the...

LAYER: Mince your garlic cloves, and crush the all-spice berries and fennel seed under your knife to help release the oils. Add these and all the rest of your spices to the jar. Cover with the remaining cucumbers and jalapenos.

FINISH THE BRINE: Pour in the hot water...

FINISH THE BRINE: Pour in the hot water and vinegars carefully until everything is covered completely. Then, put the lid on the jar and give it a good shake.

STEEP: Place the pickles-to-be in your refrigerator and...

STEEP: Place the pickles-to-be in your refrigerator and allow to steep for at least two hours. (I prefer overnight.)

https://mediavine-res.cloudinary.com/video/upload/sm7xid65xbadppcutqdy.mp4

These no-cook refrigerator dill pickles are quick to make and an easy way to have homemade pickles in your fridge all the time.  Plus, you don’t need any special equipment! All you need is some cucumbers, equal parts water and vinegar mixture, some spices and mason jars – or any large glass jars with a sealable lid. And voila: you’ve made your own pickles!

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Top 6 homemade dill pickles recipes from across the web

The most viewed homemade dill pickles 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...

Dill Pickles - Homemade Recipe

Crunchy Refrigerator Pickles: Quick...

How to Make Perfectly Crunchy Homem...

Spicy Sweet and Sour Dill Pickles

Easy No Cook Refrigerator Pickles

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

Best Easy Sweet & Spicy Dill Pi...