The Best Homemade Dill Pickles (Fresh, Crunchy, and Easy)
These are the Best Homemade Dill Pickles which are fresh, crunchy, and incredibly easy to make with simple ingredients. Packed with bold dill flavor, this quick recipe comes together in minutes and tastes better than store-bought.,
Servings: 16 pickle spears
Calories: 7kcal
Equipment
- 1 (28oz) mason jar with lid
- 1 medium saucepan
Ingredients
For the brine:
- ¾ cup filtered water
- ¾ cup apple cider vinegar
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice
For the pickles:
- ¼ cup fresh dill
- 3 garlic cloves, sliced
- 1 teaspoon mustard seeds
- 1 teaspoon peppercorns
- 1 teaspoon salt
- 2 small-medium slicing cucumbers, cut into spears
Instructions
- Make the brine. Add the filtered water, apple cider vinegar, maple syrup, and fresh lemon juice to a medium saucepan. Bring it to a boil, then simmer for 1 minute. Remove from the stove and allow it to cool for 15 minutes.
- Prep the jar with seasonings. Add mustard seeds, peppercorns, salt, dill, and garlic to the bottom of the jar.
- Add the sliced and quartered cucumbers to the jar, tightly. Make sure they are just below the rim of the mason jar so that the brine covers them completely. Optionally, add a few small extra pieces of dill on top.
- Slowly add the warm brine over the cucumbers until they are fully covered. Secure the lid and let the jar sit at room temperature until the brine has completely cooled. Once cooled, transfer the jar to the refrigerator. For the best flavor and crunch, allow the pickles to sit for 3–4 days before enjoying.
Notes
Storage:
Store your homemade dill pickles in an airtight jar in the refrigerator. These are refrigerator pickles, so they should always be kept chilled and are not shelf-stable.
For the best flavor and crunch, let the pickles sit for at least 2–3 days before enjoying. They will continue to develop flavor over time and are best enjoyed within 2–3 weeks.
Always use a clean utensil when removing pickles from the jar to keep them fresh longer.
Tips and Modifications:
Use the freshest cucumbers possible. The fresher the cucumbers, the crunchier your pickles will be. Look for firm, bright green cucumbers with no soft spots.
Slice evenly. Whether you’re making spears or rounds, try to keep the pieces similar in size so they pickle evenly.
Make them spicy by adding sliced jalapeños or a pinch of red pepper flakes for a kick of heat.
Keep everything submerged. Make sure the cucumbers stay fully covered by the brine to prevent spoilage and ensure even pickling.
Let them sit longer for a stronger flavor. While they’re ready in about 24 hours, the flavor really develops after 3–4 days.
Use different cucumber varieties. Persian cucumbers stay extra crisp, but slicing cucumbers work well too.
Store them properly. Always keep your pickles refrigerated and use a clean utensil when serving to keep them fresh longer.
Nutrition
Serving: 1pickle spear | Calories: 7kcal | Carbohydrates: 1.2g | Protein: 0.2g | Fat: 0.1g | Sodium: 120mg | Potassium: 35mg | Fiber: 0.3g | Sugar: 0.7g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.1mg