Classic Dill Pickle Cucumbers

Crisp, tangy, and bursting with herby flavor, these Classic Dill Pickle Cucumbers are the ultimate homemade snack or sandwich topper. Made with fresh cucumbers, aromatic garlic, sprigs of dill, and a perfectly balanced brine of white vinegar and pickling salt, this recipe is easy enough for beginners while delivering professional-quality results. A pinch of optional red pepper flakes adds a subtle kick for spice lovers, while mustard seeds and black peppercorns enhance the complexity of each bite. Whether you're quick-pickling for immediate enjoyment or preserving jars for months to come, these pickles promise satisfying crunch and bold flavor. Ready in minutes with simple steps, they’re a must-try for pickle enthusiasts and perfect for adding a homemade touch to any meal.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 pounds fresh cucumbers
• 2 cups water
• 1 cup white vinegar
• 2 tablespoons pickling salt
• 4 pieces fresh dill sprigs
• 4 pieces garlic cloves
• 2 teaspoons mustard seeds
• 1 teaspoon whole black peppercorns
• 0.5 teaspoon red pepper flakes (optional)

Directions

Step 1

Start by washing the cucumbers thoroughly under cold running water to remove any dirt or impurities.

Step 2

Slice the cucumbers into spears or rounds, according to your preference, and set aside.

Step 3

In a medium saucepan, combine the water, white vinegar, and pickling salt. Bring the mixture to a boil over medium heat, stirring occasionally until the salt is completely dissolved.

Step 4

Remove the brine from heat and allow it to cool to room temperature.

Step 5

Peel the garlic cloves and cut them in half.

Step 6

In each sterilized quart-sized jar, layer in 1 dill sprig, 1 garlic clove, 1/2 teaspoon of mustard seeds, 1/4 teaspoon of whole black peppercorns, and a pinch of red pepper flakes if desired. Then tightly pack the sliced cucumbers.

Step 7

Once the jars are packed with cucumbers and seasonings, pour the cooled brine into each jar, leaving about 1/2-inch of headspace at the top.

Step 8

Seal the jars tightly with their lids.

Step 9

For quick pickles, refrigerate the jars for at least 24 hours before enjoying, or process them in a boiling water bath for 10 minutes for longer shelf-life storage, ensuring the water level covers the jars by at least 1 inch.

Step 10

Label the jars with the pickling date and store them in a cool, dark place. The flavors will develop more over time and they are best consumed within 2 months.

Nutrition Facts

Serving size	(1680.1g)

Amount per serving	% Daily Value*
Calories	245.3

Total Fat 3.3g	0%
Saturated Fat 0.5g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 11670.6mg	0%
Total Carbohydrate 40.7g	0%
Dietary Fiber 6.5g	0%
Total Sugars 15.7g
Protein 8.7g	0%

Vitamin D 0IU	0%
Calcium 252.6mg	0%
Iron 4.1mg	0%
Potassium 1664.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 13.1%

Protein: 15.3%

Carbs: 71.6%