Easy Homemade Dill Pickles: Fresh, Crunchy, and Quick to Make
This Easy Homemade Dill Pickles Recipe makes bright, fresh, and crunchy dill pickles! They're so good you won't want to share.
Ingredients
- 4.5 lbs Pickling Cucumbers- Cut into Slivers or Chips
- 2 Cups Sweet Onions- Slivered
- 1 Tbsp Coriander Seed
- 14 Fresh Grape Leaves
- 2 tsp Mustard Seeds
- 14 Sprigs Dill
- ⅓ Cup Fresh Garlic- Smashed and Roughly Chopped
- 5 Cups Water
- 3 Cups Distilled White Vinegar
- 4 Tbsp Granulated White Sugar
- ⅓ Cup Coarse Kosher Salt
Instructions
- Prepare Jars: Sterilize mason jars by washing with hot, soapy water and rinsing thoroughly.
- Prepare Ingredients: Cut your cucumbers, sweet onions, crush your fresh garlic, and split up your dill.
- Pack Jars: Evenly distribute onions, garlic, dill, and grape leaves among the jars. Tightly pack cucumber slices into each jar.
- Make Brine: In a medium saucepan, combine water, vinegar, sugar, salt, coriander seeds, and mustard seeds. Bring to a boil, then simmer for 2 minutes.
- Fill Jars: Carefully pour hot brine into each jar, leaving about ½ inch of headspace.
- Seal and Cool: Wipe rims, seal with lids, and let jars cool to room temperature.
- Refrigerate: Store jars in the refrigerator for at least 24 hours before enjoying. For best flavor, wait 48 hours.
- Storage: Refrigerated pickles will keep for up to 2 months.
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