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Three mason jars of easy dill pickles on a wooden surface with fresh dill sprigs and whole pickling cucumbers, showing cucumber spears packed tightly inside with visible mustard seeds and dill fronds
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5 from 4 votes

Easy Dill Pickles Recipe

This easy dill pickles recipe uses a simple 3-ingredient vinegar brine and packs in flavor from fresh dill, garlic, mustard seeds, and black peppercorns. No canning required and ready to eat in 24 hours.
Prep Time15 minutes
Chill time1 day
Total Time1 day 15 minutes
Course: Appetizer, Snack
Cuisine: American
Servings: 1 quart jar
Author: Reed Dunn

Ingredients

  • 4 to 6 pickling cucumbers depending on size, sliced into spears or rounds
  • 1 cup water
  • 1 cup white vinegar
  • 1 tablespoon kosher salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 2 tablespoons fresh dill
  • 1 garlic clove smashed or roughly chopped

Instructions

  • Make the brine by adding water, white vinegar, and kosher salt to a medium non-reactive saucepan. Bring to a rolling boil, then remove from heat.
  • Add mustard seeds, black peppercorns, fresh dill, and smashed garlic clove to a clean quart-size mason jar.
  • Wash cucumbers and cut into spears or rounds. Pack tightly into the jar on top of the seasonings. The more packed the better.
  • Carefully pour the hot brine over the cucumbers, filling the jar all the way to the top. Make sure all cucumbers are fully submerged.
  • Let the jar come to room temperature. Screw on the lid and refrigerate for at least 24 hours before serving. Flip the jar every hour or so during the first several hours for even coverage.

Notes

  • This brine makes enough to fill one quart jar with a little extra. The ratios double or triple easily for a larger batch.
  • Fresh dill is strongly preferred over dried, and the flavor difference is significant. During cucumber season fresh dill is usually easy to find at any farmers market.
  • Pickling cucumbers are ideal for their thinner skin and crunchier flesh. Any small cucumber like Persian or similar works well.
  • No sugar is added to this brine, keeping the pickles sharp, tangy, and Whole30 compatible. Add 1 teaspoon of sugar to the brine if you prefer a slightly sweeter pickle.
  • The same brine and technique works with radishes, carrots, red onion, or many other vegetables.
  • Pickles keep in the refrigerator for up to a month, if they last that long.
  • Use a non-reactive saucepan like stainless steel, glass, or enamel to avoid off flavors in the brine.