Dill Pickles Recipe 

The easiest homemade pickle recipe here! This easy dill pickle recipe is tangy and tastes better than store-bought! Always keep a jar refrigerated!


– 2 lbs Persian Cucumbers cut in half or cut into spears* – 6 cloves garlic roughly chopped – 2 tsp black peppercorns – 2 tsp mustard seed or coriander seed – 1 tsp red pepper flakes optional – 4 to 6 sprigs fresh dill – 2 cups rice vinegar or distilled white vinegar – 2 1/2 cups water – 2 Tbsp kosher salt


Place Persian cucumbers on a cutting board after washing. Cut cucumbers in half or spears with a sharp knife. Curing cucumber ends is unnecessary unless they have a long stem. 

Step 1

If you want pickles for burgers, sandwiches, or other flat applications, use a mandolin slicer to cut the cucumbers into thin rounds (pickle chips).

Step 2

Divide sliced cucumbers between two 1-quart mason jars. Split the chopped garlic, mustard seed (or coriander seeds), red pepper flakes, and fresh dill sprigs between the jars.

Step 3

Heat vinegar, water, and sea salt in a small saucepan over high heat until boiling. Leave the pickling liquid to cool for a few minutes.

Step 4

Completely fill two large jars with hot brine. Refrigerate pickles after sealing them with airtight lids and letting them cool to room temperature.

Step 5

You can eat pickle spears on day 2 if you like, but they taste best after 4–5 days. The pickles are ready after 24 hours for thin cucumber slices.

Step 6

See Also

See Also

Homemade Aussie Bites Recipe