Learn how to make pickles at home! This easy 8-ingredient recipe yields crisp, tangy dill pickles that are a delicious snack or sandwich topping.
The first time I tried this dill pickle recipe, I wondered why on earth I’d spent so many years buying pickles at the grocery store. Sure, store bought pickles can be tasty, but these little guys take dill pickles to a whole new level. They’re super easy to make (the refrigerator does most of the work for you!), and they taste awesome. They’re crisp, tangy, and refreshing, with an addictive garlic-dill flavor. Most often, I eat them as a snack right out of the fridge, but they’re delicious on sandwiches and veggie burgers too. If you like dill pickles, you’re going to love this recipe.
How to Make Pickles
My method for how to make pickles couldn’t be simpler! Here’s how it goes:
- First, slice the cucumbers. I usually make this recipe with Persian cucumbers, but small pickling cucumbers work here too. Slice them lengthwise into quarters to make spears, or thinly slice them horizontally to make dill pickle chips.
- Then, fill the jars. Divide the cucumbers among 4 8-ounce or 2 16-ounce jars, and add fresh dill, halved garlic cloves, mustard seeds, and peppercorns to each jar of pickles.
- Next, make the brine. I use a mix of water, white vinegar, sugar, and salt. If you’re not a sweet pickle person, don’t worry! The sugar doesn’t actually make the refrigerator pickles sweet. Instead, it balances the pungent vinegar and salt to create an irresistible sour pickle flavor. Heat the brine on the stove until the sugar and salt dissolve and pour it over the jarred cucumbers. Then, set the jars aside to cool to room temperature.
- Finally, chill! This is the hard part! These guys aren’t ready right away – they need some time in the fridge to soak up the brine and become really flavorful. Dill pickle chips will be ready in 24 hours, while spears will take at least 48. They’ll keep in the fridge for several weeks, and they get better as time goes on. For the best flavor, wait about 5 days.
Find the complete recipe with measurements below.
Dill Pickle Recipe Serving Suggestions
These homemade pickles taste great on sandwiches, burgers, and more! Pile dill pickle chips onto veggie burgers, mushroom burgers, cauliflower po’ boys, black bean burgers, or BBQ jackfruit sandwiches at your next cookout. Alternatively, serve spears alongside one of these sandwiches for a deli-style lunch:
- Caprese Sandwich
- Avocado Sandwich
- Chickpea Salad Sandwich
- Egg Salad Sandwich or Vegan Egg Salad Sandwich
If you’re not in the mood for a sandwich, try adding your refrigerator pickles to a salad. I love to dice them and add them to my Easy Macaroni Salad.
Last but not least, they’re delicious on their own! Enjoy them straight out of the fridge for a tangy, refreshing snack.
What are the best jars for pickling?
Ball Mason jars are a classic option for pickling. I love the brand’s 16-ounce jars, especially because you can get them in a pack of 12 for under $16 at Target. That’s just under $1.30 a jar! They’re dishwasher-safe and completely airtight, which is why they’re my go-to jars for making pickles like these.
More Favorite Homemade Pickles
If you love this dill pickle recipe, try making pickled jalapeños, pickled red onions, or banh mi pickles next!
Dill Pickles
Equipment
- 8-Ounce Weck Jars (love these for canning!)
Ingredients
- 12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers
- 4 garlic cloves, halved
- 2 teaspoons mustard seeds
- 2 teaspoons peppercorns
- Fresh dill sprigs, a few per jar
- 2 cups water
- 2 cups distilled white vinegar
- ¼ cup cane sugar
- 2 tablespoons sea salt
Instructions
- To make dill pickle spears, slice the cucumbers lengthwise into quarters. To make dill pickle chips, thinly slice them horizontally.
- Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and pour over the cucumbers. Set aside to cool to room temperature, then store the pickles in the fridge.
- Pickle spears will be lightly pickled in 2 days, but their best flavor will start to develop around day 5 or 6. Pickle chips will be lightly pickled in 1 day, and will become more flavorful every day after that. Store in the fridge for several weeks.
so wheres the garlic and dill, pepercorn and mustard?
In step 2
These pickles are delicious. Can you reuse the brine? Can I add washed clean cucumbers to the existing brine in the fridge?
I followed this recipe expecting savory dill pickles and am disappointed in how sweet they are. I would cut the sugar by 1/2 if I were to make again. The flavor is otherwise good-nice and tangy.
I lowered the sugar amount to like 1/2-1 teaspoon of sugar. So much better! Also, I’ve started adding crushed chili pepper for some spice.
I use a similar recipe, but instead of mustard seeds, I use some crushed red pepper (I like spicy) and thinly cut shallots. I also do the same with the garlic instead of cutting them in half. I often don’t slice the cucumbers (persian). They take a little longer to be ready, but are nice and crunchy. I also go with just a little more vinegar for extra pop.
Have you tried processing these? Do you know if they turn out okay for long term keeping? Like a 10 minute water bath?
Do you use pickling vinegar or plain distilled vinegar to make these pickles
Hi Ingrid, we use plain distilled!
I have this written down in my recipe book now! I never knew it was so easy! I used a garden cucumber I bought from a farm stand (I thought it was a small zucchini 🤣)
This was easy to make and made me feel good about making them myself. I’ll be growing my own cucumbers next year just so I can make these! Thank ma for sharing the recipe! I find myself coming back to this website more often now! Every recipe has been amazing!
Hi Laura, I’m so glad you’ve been loving the recipes!