Crunchy, delicious, and easy to make these dill pickles can be enjoyed anytime for a garnish on your favorite burger or a tasty, healthy snack.

We have been harvesting cucumbers out of the garden in excess. There are so many, we can hardly keep up. We’ve given some away, fed a few that got missed and overgrown to the chickens as a treat, and made plenty of bread and butter pickles, hot dog relish, and dill relish to give away for the next three years. However, our favorite way to use up our cucumbers is in this classic, delicious dill pickle recipe.

These delicious pickles only require a handful of ingredients and a few basic steps to make the best dill pickles you’ve ever tasted. They are perfect for topping your favorite burger, but these homemade dill pickles are a delicious and healthy addition to any meal.

Best Cucumbers to Use for Dill Pickles

Pickling cucumbers, or Kirby cucumbers at the grocery store, are the best varieties. These have thicker skin and firmer flesh providing the crunch you want for pickles.

Make sure you’re using fresh cucumbers when making pickles, whether refrigerator pickles or for canning. This will help ensure your pickles stay nice and crisp. If you are picking your own and don’t have quite enough, refrigerate them to prolong their firmness. Once they begin to soften, they’re no longer suitable for pickling.

You’ll also want to remove at least the blossom end of the cucumber as this will soften the cucumber, I recommend removing both ends, though.

Dill Pickle Recipe Ingredients

Pickling Cucumbers – often labeled as Kirby cucumbers at the grocery store, pickling cucumbers have firmer flesh giving you nice, crunchy pickles. If you can’t find them at the grocery, your local farmer’s market will have some in season.

Pickling Salt – pickling salt, or canning salt as it is often referred to, will work best in this recipe. However, any iodine-free salt such as sea salt or kosher salt will work.

Sugar – while the sugar can be omitted and still make a very fine pickle, this helps mellow the brine just enough without making the pickles sweet. I use organic cane sugar, brown sugar or regular white can be substituted if you choose.

Fresh Dill – fresh dill is really going to take these pickles next level. While you can add dill seed as a substitution, the flavor cannot compare.

Garlic – essential to really bring out the flavor and make these pickles delicious, just a couple fresh cloves per jar.

White Vinegar – I prefer the flavor of white vinegar in dill pickles, however, you can substitute it with apple cider vinegar if you wish. Just make sure you’re using 5% acidity vinegar and you’re set.

Water – Filtered water is going to make the best pickles.

Spices – I use a blend of homemade pickling spice, yellow mustard seeds, and peppercorns. Some people swear by the simplicity of dill and garlic, but I think these additional spices give the pickles more depth of flavor.

You’ll also need about 4 pint jars to put your pickles in whether you can them or make quick pickles. You can halve the recipe if you choose as well to make fewer jars at a time.

Slicing Cucumbers for Dill Pickles

First off, slice the last 1/4″ off of the blossom end and discard. While some will tell you this isn’t necessary, that blossom end contains an enzyme that can soften your pickles, even if you’re making refrigerator pickles.

After that, you can quarter the cucumbers to make spears or slice them lengthwise to make pickle chips. You can also leave them whole if you want whole pickles. The choice is yours.

How to Make Refrigerator Dill Pickles

These quick dill pickles are really easy to make and so delicious. You’ll never buy storebought again.

Sterilize jars. To begin pickling, sterilize your jars by washing them in hot, soapy water and then boiling them for 10 minutes. Alternatively, you can wash them in the dishwasher on high heat or sterilize setting if your machine is equipped with it.

Boil the pickle brine. Combine vinegar, water, sugar, and salt in a large saucepan and bring to a rolling boil, allowing the sugar and salt to dissolve. Remove from heat and allow it to cool to room temperature while you prepare the rest of the recipe.

Prepare cucumbers, dill, and garlic. Trim off the blossom end of each cucumber and slice into spears or slices. Again, you can leave smaller cucumbers whole and make whole pickles, but it will take longer for the brine to penetrate the skin.

Remove the skin from the garlic cloves and smash them with the side of a chef’s knife to gently crush them. Separate the fresh dill from thick stems and discard them.

Pack jars. Place 1/2 teaspoon of pickling spice, mustard seed, and black peppercorns to each jar along with 4 sprigs of dill and 2 garlic cloves. Pack cucumbers into jars and then pour the cooled pickling brine over the top of the cucumber mixture.

Pickle. Place lids on the jar of pickles and put it in the refrigerator for a minimum of two days, preferably a week before enjoying your fresh, homemade dill pickles! I recommend shaking the jar when serving just to make sure everything is mixed up and flavorful.

Canned Dill Pickles

Want shelf stable dill pickles? The canning process is very similar to making refrigerator pickles with just a few adjustments and additions to ensure crisp pickles.

Slice & soak. Slice cucumbers into desired shapes and put them in a large bowl. Sprinkle cucumber slices with 1/2 cup of canning salt, and add cold water to cover the pickles and several ice cubes. Allow the mixture to sit, refrigerated for at least two hours before draining and rinsing thoroughly. This will help your cucumbers stay crisp.

Prepare canner, jars & lids. Wash jars and lids in hot soapy water. Fill them and a water bath canner with water and bring them to 180°F over medium heat. Keep jars hot while preparing the recipe.

Make the brine. Combine the sugar, salt, water and vinegar in a large pot and stir well. Bring the mixture to a boil over medium-high heat stirring frequently to dissolve salt and sugar. Keep the brine hot while you begin packing the jars.

Pack jars. In the bottom of the jar, put 2 garlic cloves and a 1/2 teaspoon each of black peppercorns, pickling spice, and mustard seed. Place 1/8 teaspoon of pickle crisp in each pint jar. Place 4 dill sprigs along the sides of the jar and pack jar tightly with sliced cucumbers, leaving 1/2″ of headspace.

Pour brine over the mixture, leaving 1/2″ of headspace. Remove any air bubbles and adjust for proper headspace if necessary.

Wipe rims, center lids and finger-tighten screw bands.

Process jars. Place prepared jars in waiting waterbath canner ensuring they are completely covered with 1″ of water. Place the lid on the canner and bring everything to a boil over high heat. Once boiling process jars for 10 minutes for elevations 1,000 feet or lower, adjusting processing time for elevation if necessary.

Turn off heat. Remove the canner lid and allow the jars to sit for 5 minutes before removing the jars of pickles with a jar lifter to a towel-lined counter. Wait 12 hours before checking for proper seals. Remove the rings from proper sealed jars and store in a cool dark place for up to 18 months.

How Long Do Dill Pickles Keep?

If you make refrigerator pickles they will keep for a minimum of 5 or 6 months, but I recommend consuming them within 2-3 months for the best flavor and quality.

If you make canned dill pickles, properly sealed jars will keep for a minimum of 18 months.

How to Use Dill Pickles

These make an amazing, healthy snack right out of the jar but there are plenty of other ways to use a jar of dill pickles.

• Top your venison burger or hot dogs
• Fried Dill Pickles
• On a charcuterie board
• Dill Pickle Potato Salad
• Dill Pickle Dip
• Dehydrated Pickles

More Delicious Pickle Recipes

• Bread and Butter Pickles
• Pickled Green Tomatoes
• Pickled Brussels Sprouts (Frog Balls)
• Pickled Cranberries
• Easy Honey Pickled Carrots

If you try this dill pickle recipe I’d love to hear about it in the comments below. I’d also love a recipe card rating and feel free to tag me on Instagram at @therusticelk.