Dill Pickle Recipe
This crisp, tangy Dill Pickle Recipe delivers that perfect crunch with an irresistible dill flavor in every bite. Ideal for serving alongside burgers, salads, or as a snack.
Ingredients
- 8 pounds Kirby or Persian cucumbers choose firm, blemish-free
- 4 cups distilled white vinegar (5% acidity)
- 4 cups filtered water chlorine-free for fermentation
- ½ cup pickling salt kosher salt without iodine
- 8 cloves garlic smashed (optional: peeled for milder flavor)
- 8 heads fresh dill flowering tops included
- 4 bay leaves optional: adds depth
- 2 teaspoons red pepper flakes omit for mild version
- 4 grape or oak leaves for extra crunch
- 8 pint-sized canning jars with lids Ball or Kerr recommended
Instructions
- Wash canning jars and lids in hot, soapy water; rinse well. Keep jars warm in a 200°F oven to prevent cracking when hot brine hits.
- Place trimmed cucumbers in a large bowl of ice water for 30 minutes—this step locks in that signature crunch.
- Into each warm jar, layer one garlic clove, one dill head, a bay leaf, a grape leaf, and a sprinkle of red pepper flakes.
- Stand cucumbers vertically in jars or slice into spears if you prefer easier snacking. Pack snugly but without crushing.
- In a saucepan, combine vinegar, water, and pickling salt. Bring to a gentle boil, stirring until salt dissolves—about 3 minutes.
- Using a ladle, pour hot brine over cucumbers, leaving ½-inch headspace. Tap jars gently to remove air bubbles; adjust headspace if needed.
- For canning: wipe rims, apply bands finger-tight, process in a boiling water bath for 10 minutes (altitude adjustments may apply). For quick pickles: cool to room temperature, seal, and refrigerate.
- Refrigerator pickles need 48 hours for full flavor; canned pickles taste best after 2 weeks (and will keep up to 1 year).
Notes
Tip: Rinse cucumbers and trim blossom ends to prevent softening. Use filtered water if you plan on fermenting—chlorine can slow probiotic development.
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