Cucumber pickles, herbs and a couple of leaves on a table
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5 from 2 votes

Appetizing Dill Pickle Recipe

Learn how to make crunchy dill pickles with fresh Kirby cucumbers.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Condiment
Cuisine: American
Keyword: Dill pickle
Appliance: Cutting Board, Large Pot, Chef's knife, 2 wide-mouth pint jars
Servings: 2 jars
Author: Sakina Kheriwala


  • 1 1/2 oz Kirby or Persian cucumbers
  • 4 cloves garlic peeled and smashed
  • 2 tsp dill seeds
  • 1/2 tsp red pepper flakes optional
  • 1 cup apple cider vinegar
  • 1 cup of water
  • 1 1/2 tbsp pickling salt or kosher salt


  • Bring a large pot of water to a boil and sterilize 2 wide-mouth pint jars and their lids. If you plan to make frozen pickles, simply wash the jars and lids.
  • Wash and dry the cucumbers. Trim away the blossom or stem end of the cucumber and leave it whole. Cut them into spears, or slice into coins, as desired.
  • Divide the garlic, dill seed, red pepper flakes between the pint jars: 2 smashed cloves, 1 teaspoon dill seed, and 1/4 teaspoon red pepper flakes.
  • Pack the cucumbers into the jars. Trim the ends if they stand more than the actual height of the jar. Pack them as tightly as you can ensuring cucumbers are not getting smashed. 
  • Place the vinegar, water, and salt in a small saucepan over high heat and bring it to a boil. Pour the brine over the pickles, fill each jar to within 1/2-inch of the top. 
  • Gently tap the jars against the counter a few times to evaporate the air bubbles. Top it off with more pickling brine if necessary. 
  • Place the lids over the jars and screw on the rings until they are tight. 
  • Cool and refrigerate. The pickles will improve with flavor as they age. Give at least 48 hours before cracking them open. 
    Marinated pickle with cucumber, dill, and garlic on the kitchen table


  • Canned pickles keep for at least a year on the shelf and for several weeks in the refrigerator once opened. 
  • To make a larger batch, keep the ratio of water, vinegar, and salt as the same and make enough to store on your shelves.
  • The smaller and fresher pickles you begin with, the crunchier they turn out. Large cucumbers soften easily.
  • Trim off ends of the cucumber with a knife. The ends have enzymes that further soften the cucumbers. 
  • Use small cucumbers and can the jar tightly. If your cucumbers are large, you cannot fit as many in the jar and will need extra brine. 
  • You can use this pickle in your sandwiches, hot dog, or a hamburger. 
  • The pickle juice can also be used in salads as a vinaigrette.