Crisp, tangy, and full of classic dill flavor! These homemade dill pickles are easy to make and perfect for sandwiches, burgers, or as a crunchy snack.
Ingredients
- 2 kg pickling cucumbers
- 2 L water
- 2 cups white vinegar (5% acidity)
- ½ cup pickling salt
- 8 garlic cloves
- 8 fresh dill sprigs
- 2 tsp black peppercorns
- 1 tsp mustard seeds (optional)
Instructions
- Wash the cucumbers well and trim both ends.
- Sterilize the jars and lids.
- In a large pot, combine the water, vinegar, and pickling salt. Bring to a boil.
- Place 1 garlic clove, 1 dill sprig, a few peppercorns, and mustard seeds into each jar.
- Pack the cucumbers tightly into the jars.
- Pour the hot brine over the cucumbers, leaving about 1 cm (½ inch) of headspace.
- Remove air bubbles and wipe the jar rims clean.
- Seal with the lids and process in a boiling water bath for 10–15 minutes.
- Let the jars cool for 12–24 hours. Store in a cool, dark place for at least 2 weeks before opening for the best flavor.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 8 pint jars