Homemade Dill Pickles
Tasty homemade dill pickles using fresh cucumbers and dill weed harvested from the kitchen garden!
This summer cucumber yield was crazy! I couldn’t eat or pickle them fast enough, but I sure tried!
Growing cucumbers is very easy and rewarding. I use raised beds with a trellis system and just watch them grow like mad.
Read about my tips for a productive crop in Harvesting Cucumbers.
Making homemade pickles is super easy especially when you have dill growing in your herb garden as well. There’s just something about fresh crisp dill pickles in the fridge! Summertime yum!
What Do You Need to Make Homemade Pickles?
Grab your garden clippers, the following kitchen equipment and these ingredients for some amazing homemade dill pickles:
- clean ball jars and lids with rims
- fresh cucumbers and dill
- large pot for making brine
- water
- vinegar
- pickling salt
- mustard seeds
- fresh garlic cloves
- sugar
- peppercorns
- crushed red pepper flakes
I try to snip my cucumbers when the bees are less active, typically late afternoon or evening so as not to interrupt their very important job of pollinating the little yellow flowers. These will become future cucumbers.
After harvesting your cucumbers and dill, give them a good rinse and dry them. Some cucumbers have tiny spines on the skin that need to be removed. I use a veggie scrub brush or even paper towels while washing them to break them off.
I prefer to harvest cucumbers that are smaller than full size because they tend to fit in the jars more easily, but you can use longer ones if necessary- just cut them to the correct size for your jars.
You could also use a fun cucumber slicer that cuts them into crinkled chips like this Crinkle Cut Wave Slicer.
Why Use Pickling Salt for Dill Pickles?
While preparing cucumbers into spears or chips, make the brine on the stovetop. This will be the water, vinegar and pickling salt mixture.
Pickling salt is different from regular table salt or kosher salt because it is pure sodium chloride with a fine grain and no additives. This means it dissolves quickly in the brine and provides a clear sediment-free liquid instead of a cloudy one. If you can’t find it at your grocery store, try Amazon- pickling salt.
Once your jars and produce are clean and the brine is ready, it’s time to fill the jars.
I add one sprig of dill and one garlic clove before adding the cucumber spears to ensure they are on the bottom. While the cucumber pieces are going into the jar, I squeeze in some more dill and garlic. I sprinkle in some peppercorns, mustard seeds and crushed red pepper flakes and then pour in the brine to cover the cucumbers. Wipe the jar rims clean and attach the lids.
These will sit on the counter for 2 days, then in the fridge for 1-2 weeks at which point you can open and enjoy! The unopened jars can stay in the fridge for up to 3 months.
Ginger with Roots Tip!
These homemade dill pickles are not being canned or processed for extended shelf life. These are refrigerator pickles and they belong in the refrigerator.
Enjoy these easy delicious refrigerator dill pickles made with homegrown love!
Homemade Dill Pickles
Ingredients
- 5-7 cucumbers
- 2 cups vinegar 5%
- 1 quart water
- 3 tablespoons pickling salt
- 2 teaspoons sugar
- several sprigs of dill
- 6-8 cloves of garlic
- 1 tablespoon peppercorns
- 1 tablespoon mustard seed
- 1 pinch red pepper flakes
Instructions
- Wash jars and lids with hot soapy water or run through the dishwasher.
- You might need to trim your cucumber spears to fit in pint size jars or slice them into chips. You can also use a quart size jar for longer spears.
- Slice clean cucumbers into spears or chips. I find that slicing into sixths works well for spears. Chips should be at least a 1/4 inch.
- Prepare brine in medium sauce pan by combining vinegar, water, salt, and sugar over high heat. Bring to a boil and dissolve salt and sugar completely. Remove from heat.
- Add fresh dill and one garlic clove to the bottom of each jar. Place your cucumber slices or chips in the jar and tuck pieces of dill in between them as you go. Top with two to three more garlic cloves, a sprinkle of mustard seed and several peppercorns. If you like a spicier pickle, sprinkle in a few crushed red pepper flakes as well.
- Pour brine over the cucumbers to cover completely. Wipe rims with a clean towel and secure lids on jars.
- Store on counter for 2 days and then move to the fridge for 1-2 weeks before opening. Keep in fridge for up to 3 months.
Notes
These are refrigerator pickles; they are not canned for the pantry.
For more garden to table recipes, read From Garden to Table: Homemade Recipes Using Fresh Herbs, Fruits and Vegetables.
