Easy Dill Pickles
Easy Dill Pickles
This classic recipe for Easy Dill Pickles has just 7 simple ingredients. They’re SO easy to make and are so delicious! You can make 1 large refrigerator batch, or process 5 smaller jars with this recipe.
If you’re looking for a simple, classic dill pickle recipe then you are in the right place! This easy recipe is a family favourite, and makes THE MOST delicious dill pickles.
Just a classic recipe.
These pickles are made with basic ingredients: pickling cucumbers, dill flower heads, fresh garlic, water, vinegar, brown sugar and pickling salt. Simple ingredients that come together to make yummiest pickles.
So good you might want to double it!
It’s true. These pickles don’t last long in our house, so I always double the batch. Or I make a quick refrigerator pickle batch when ever I feel like having homemade pickles.
These will satisfy your dill pickle cravings!
These pickles are crunchy, tangy, garlicky, dilly and delicious…everything a classic dill pickle should be. I hope you love them as much as we do. Enjoy!
About Canning:
With this recipe you can do either of 2 things:
#1. Make 1 large refrigerator batch.
This is an easy way to have pickles ready to enjoy without having to ‘process’ the jars in a water bath. Just add all the ingredients to a 1.8 – 2 L jar. I used a 1.8 L Korken jar from Ikea. Then keep them in the fridge for 3 – 4 weeks (you can eat them after 1 week of marinating).
#2. Or make 5 smaller jars and process them to store to enjoy over many months.
Use 5 – 500 mL jars to make 5 small-medium jars of dill pickles. Refer to the recipe card below for how to process the jars.
Dill Pickles Recipe Tips
- CUCUMBERS: Use fresh pickling cucumbers (I always get mine from the farmers’ market). I like to use small – medium sized cucumbers. But you can use larger ones, you just may need to slice them first.
- GARLIC: Use fresh garlic. If you like garlic flavour, add 2 cloves to each of your jars.
- DILL WEED: Use dill flower heads with the seeds on them for canning because they have more flavour than the fronds of the dill. You can find dill weed at most farmers’ markets. (See picture above for reference)
- BRINE: Use a funnel to pour the brine into each jar, it makes this part so much easier and prevents a lot of spillage.
- CANNING TIPS: Bernardin has great step-by-step instructions for home canning/jar processing here. After you’ve sterilized the jars, lids and seals, you need to keep them hot until you fill them. First I clean my jars and lids in the dishwasher, then I put the jars, lids and seals into a water bath for about 10 minutes before I fill them with my ingredients. If you are not using the jars, lids and seals right away, you can place them in a 200 degree F oven until you’re ready.
- STORAGE: You can store the sealed dill pickles in a cool dry place for several months (I’ve had some of my jars for up to 1 year). There is no need to refrigerate, although I like to. However, once a jar has been opened, make sure to keep it in the refrigerator.
Easy Dill Pickles
Ingredients
Dill Pickle Ingredients:
- 1 – 2 garlic cloves per jar
- 2 dill weed heads flowered with seeds per jar
- fresh pickling cucumbers about 30 – 36 small
Brine Ingredients:
- 4 cups water
- 1 cup distilled white vinegar
- 2 tbsp brown sugar
- 2 tbsp pickling salt
Jars:
- 4 – 5 500 mL pickle jars with lids and seals (pint jar)
Instructions
- Wash the cucumbers. Peel the garlic. Wash the dill weed heads. Set aside.
- In a saucepan boil together all of the brine ingredients. Remove from heat and set aside to cool.
- Now prepare the jars, lids and seals for canning. Bernardin has an excellent step-by-step Home Canning resource here.
- Once the jars and lids are sterilized, place 1 – 2 garlic cloves and 2 dill weed heads into each jar.
- Fill the jars with the cucumbers up to 1 inch from the top, making sure to pack them in as tightly as you can.
- Then using a small funnel, pour the cooled vinegar mixture (brine) over the cucumbers, filling the jar to about 1/2 inch from the top of the jar (1/2 inch headspace).
- Place the lids and seals on, then process the jars in a hot water bath canner for 1/2 hour.
- Once the jars are processed, let them cool on a wire rack, then place in the fridge or in cool storage. They should last for up to 1 year.
- Let the cucumbers marinate for at least a week, a few weeks is best, before enjoying.
More Pickle Recipes
Classic pickle recipes.
Have a delicious day!
