Easy Dill Pickles Recipe

Name: Easy Dill Pickles
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: Serves 1 or more
Ingredients: 2 cups water; 2 cups white vinegar; 1/2 cup pickling salt; 1 pound pickling cucumbers; 1/4 cup dill seeds per jar; 4 cloves garlic; 1/4 cup sliced red peppers per jar; 1/4 cup sugar; 1 teaspoon mustard seeds per jar (optional)

Forget struggling with imprecise cucumber quantities! This recipe yields perfectly crisp dill pickles with minimal waste. We've solved the common problem of buying cucumbers by the pound – this recipe uses readily available amounts. The vibrant red peppers add a festive touch, and the easy-to-follow instructions ensure perfectly pickled perfection every time. Get ready to enjoy delicious, crunchy pickles without the fuss!

Prep Time 30 mins

Cook Time 150 mins

Calories 130.9 kcal

Protein 8g

Rating 4.0 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Easy Dill Pickles

2 cups water
2 cups white vinegar
1/2 cup pickling salt
1 pound pickling cucumbers
1/4 cup dill seeds per jar
4 cloves garlic
1/4 cup sliced red peppers per jar
1/4 cup sugar
1 teaspoon mustard seeds per jar (optional)

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How to Make Easy Dill Pickles

Wash and sterilize your jars and lids. This is crucial for preventing spoilage.
Combine 2 cups white vinegar, 2 cups water, 1/2 cup pickling salt, 1/4 cup sugar, and 4 cloves of garlic in a saucepan.
Bring the brine to a boil, stirring until the salt and sugar are completely dissolved. Remove from heat and let cool completely.
While the brine cools, prepare the cucumbers. Wash 1 pound of pickling cucumbers thoroughly and trim the ends.
Pack the cucumbers tightly but not overcrowded into your sterilized jars, leaving about 1/2 inch of headspace at the top.
Add 1/4 cup dill seeds, 1/4 cup sliced red peppers, and 1 teaspoon of mustard seeds (optional) to each jar.
Carefully pour the cooled brine over the cucumbers, ensuring all are submerged and leaving that 1/2 inch headspace.
Remove any air bubbles by gently tapping the jars on the counter. Wipe the jar rims clean.
Seal the jars tightly with lids.
Process in a boiling water bath for 15 minutes (adjust processing time depending on your altitude).
Remove from the canner and let cool completely. You should hear a satisfying ‘pop’ sound as the jars seal.
Let the pickles sit at room temperature for at least 24 hours to allow the flavors to meld. For best taste, wait a week or two before enjoying your homemade pickles.
Store in a cool, dark place and enjoy!