Easy Peasy Dill Pickles

Andy Anderson !


I love dill pickles; they’re cool, crunchy and wonderfully sour… And they are a cinch to make… no special tools required.

As a matter of fact, you can whip up a batch of dill pickle pints in thirty minutes or less. And they make excellent gifts to give out during the holidays.

So you ready… Let’s get into the kitchen.

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15 Min
10 Min
Stove Top



1 c
cider vinegar
1 c
filtered water
2 Tbsp
salt, kosher variety, or 1 tablespoon if using table salt
1 tsp
sugar, granulated variety
1/2 tsp
red pepper flakes, for kick (optional)
2 tsp
dill seed


2 clove
garlic, peeled and smashed
4 sprig(s)
fresh dill weed
1 lb
cucumbers (i prefer kirby or persian)


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2Gather your ingredients.

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3Thoroughly, clean out the containers that you are going to use for your pickles.

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4Chef’s Note: These are not “canned” pickles. These are keep ‘em in the refrigerator and eat within a week or two pickles.

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5Place all the brine ingredients in a saucepan, and bring to a slow simmer, allow to simmer for about 10 minutes.

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6Chef's Note: If you want Bread-and-Butter type pickles add 1-1/2 cups sugar, or honey. Skip this for dill pickles.

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7While the brine is simmering, wash and dry the cucumbers, and cut off the blossom end.

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8Chef’s Tip: The blossom end of a cucumber contains enzymes that, over time, cause your pickles to go limp. And if there’s anything that I hate… It’s a limp pickle.

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9Slice the pickles into spears or ovals… Up to you.

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10Remove the brine solution from the heat and allow it to cool to about 110-115f/43-46c.

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11Chef's Note: You can fully cool the brine down, and then add it to the cucumbers, but then you'll need to put them in the fridge for a couple of days before digging in.

If you use really hot brine, you'll wind up making limp pickles... And you KNOW how I feel about limp pickles. 110f/43c is a balance between waiting a few days or a few hours...

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12Divide the dill weed, and garlic between two 1-pint containers. Or whatever container you choose to use.

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13Chef's Tip: Dill isn't all you can make! Swap out the dill seed for tumeric, black peppercorns, mustard seeds, or any other spices that sound good to you.

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14Put as many sliced cucumbers into the jars as can fit without smashing.

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15Pour in the brine, making sure that you cover all the cucumbers, and then allow the containers to cool to room temperature before refrigerating.

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16Chef's Tip: A handful of fresh grape, raspberry, oak, blackberry or cherry leaves (these types of leaves supply tannins, which help keep the pickles crispy and crunchy)

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17Chef’s Note: They should last in the refrigerator for about two weeks… assuming they don’t get gobbled up first.

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18Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy