Sliced Dill Pickles Recipe

Wash and trim

Rinse the cucumbers under cold water to remove dirt. Trim off both blossom and stem ends (about 1/16–1/8 inch) to help them stay crisp and allow brine penetration.

Slice

Using a sharp knife or mandoline, slice the cucumbers into uniform 1/8–1/4-inch rounds. Aim for consistent thickness so pickles brine evenly.

Ice bath (crisping step)

Place the sliced cucumbers in a bowl with the 4 cups of ice and enough cold water to cover. Let sit 20 minutes to help them stay crisp, then drain and pat dry thoroughly with clean kitchen towels or paper towels.

In a small saucepan combine 2 cups distilled white vinegar, 2 cups water, 2 tablespoons kosher salt, and 1 teaspoon granulated sugar. Add 1 teaspoon pickling spice, 1 teaspoon whole black peppercorns, and 1 bay leaf if using. Bring mixture to a simmer over medium heat, stirring just until the salt and sugar dissolve. Remove from heat and let cool slightly for 2–3 minutes.

Place 4 fresh dill sprigs into the bottom of a sterilized pint jar. Tuck in 3 smashed garlic cloves and a pinch (or the full 1 tsp) of red pepper flakes if you want heat. Add any loose pickling spice into a small tea infuser or cheesecloth bundle if you prefer clearer brine; otherwise sprinkle directly into the jar.

Pack the drained, sliced cucumbers into the jar vertically or layered, leaving about 1/2 inch headspace at the top of the jar. Press gently to eliminate large air pockets but don't crush the slices.

Pour the hot (but not scalding) brine into the jar over the cucumbers, covering them fully and maintaining approximately 1/2 inch headspace. Tap the jar gently to release trapped air. Wipe the rim clean with a damp cloth and seal with a sterilized lid and band.

Let the jar cool to room temperature (about 30–45 minutes). Then refrigerate. For best flavor, chill at least 24 hours before serving; flavor improves over 3–5 days. These quick refrigerator dill pickles will keep well chilled for up to 6 weeks.