Dill Pickles Recipe

Wash and trim

Rinse cucumbers under cold water. Trim stem ends and slice any large cucumbers in half lengthwise so they fit comfortably in quart jars. Leave small Kirby cucumbers whole.

Sterilize jars and lids by washing in hot soapy water and placing in a 250°F (120°C) oven for 10 minutes or submerging in boiling water for 5 minutes. Keep hot until ready to fill.

Place 4 sprigs of dill into each quart jar (or 2 sprigs for pint jars). Tuck 2 peeled garlic cloves into each jar. Divide the peppercorns, mustard seeds, red pepper flakes, and bay leaves evenly between jars (about 1/2 tbs peppercorns, 1/2 tsp mustard seed, 1/2 tsp red pepper flakes total per jar).

Pack cucumbers tightly into jars, standing upright if halved or layering for whole cucumbers, leaving about 1/2 inch (1.3 cm) headspace at the top.

Combine water, white vinegar, kosher salt, and sugar in a medium saucepan. Add pickling spice if using. Bring the mixture to a simmer over medium heat, stirring until the salt dissolves. Once simmering, remove from heat and let rest for 2 minutes.

Carefully pour the hot brine over the packed cucumbers in each jar, covering cucumbers completely and maintaining the 1/2 inch headspace. Use a clean nonmetal utensil to remove air bubbles by sliding it down the inside of the jar.

Wipe rims of jars with a clean damp cloth. Place lids and screw bands on finger-tight.

Quick refrigerator pickles (recommended for best texture)

Let jars cool to room temperature, then refrigerate. Allow pickles to develop flavor at least 48 hours; best after 4–7 days. Keep refrigerated and use within 2–3 months.

Water-bath canning (for shelf-stable pickles)

If you want shelf-stable jars, place filled and sealed quart jars in a boiling water bath with at least 1–2 inches of water above the lids. Process quarts for 10 minutes (adjust for altitude if necessary). Remove and cool on a towel undisturbed for 12–24 hours. Check seals; refrigerated storage unnecessary for sealed jars. Store in a cool dark place for up to 1 year. Once opened, refrigerate and use within 2–3 months.

Before serving, discard any floating herbs or bay leaves if desired. For best crunch, serve chilled. If using refrigerator method, keep pickles submerged in brine; top up with additional brine (same ratio: 2 parts water to 1 part vinegar with 3 tbs salt per 4 cups water) if needed.