Learn how to make pickles at home! This easy 8-ingredient recipe yields crisp, tangy dill pickles that are a delicious snack or sandwich topping.
The first time I tried this dill pickle recipe, I wondered why on earth I’d spent so many years buying pickles at the grocery store. Sure, store bought pickles can be tasty, but these little guys take dill pickles to a whole new level. They’re super easy to make (the refrigerator does most of the work for you!), and they taste awesome. They’re crisp, tangy, and refreshing, with an addictive garlic-dill flavor. Most often, I eat them as a snack right out of the fridge, but they’re delicious on sandwiches and veggie burgers too. If you like dill pickles, you’re going to love this recipe.
How to Make Pickles
My method for how to make pickles couldn’t be simpler! Here’s how it goes:
- First, slice the cucumbers. I usually make this recipe with Persian cucumbers, but small pickling cucumbers work here too. Slice them lengthwise into quarters to make spears, or thinly slice them horizontally to make dill pickle chips.
- Then, fill the jars. Divide the cucumbers among 4 8-ounce or 2 16-ounce jars, and add fresh dill, halved garlic cloves, mustard seeds, and peppercorns to each jar of pickles.
- Next, make the brine. I use a mix of water, white vinegar, sugar, and salt. If you’re not a sweet pickle person, don’t worry! The sugar doesn’t actually make the refrigerator pickles sweet. Instead, it balances the pungent vinegar and salt to create an irresistible sour pickle flavor. Heat the brine on the stove until the sugar and salt dissolve and pour it over the jarred cucumbers. Then, set the jars aside to cool to room temperature.
- Finally, chill! This is the hard part! These guys aren’t ready right away – they need some time in the fridge to soak up the brine and become really flavorful. Dill pickle chips will be ready in 24 hours, while spears will take at least 48. They’ll keep in the fridge for several weeks, and they get better as time goes on. For the best flavor, wait about 5 days.
Find the complete recipe with measurements below.
Dill Pickle Recipe Serving Suggestions
These homemade pickles taste great on sandwiches, burgers, and more! Pile dill pickle chips onto veggie burgers, mushroom burgers, cauliflower po’ boys, black bean burgers, or BBQ jackfruit sandwiches at your next cookout. Alternatively, serve spears alongside one of these sandwiches for a deli-style lunch:
- Caprese Sandwich
- Avocado Sandwich
- Chickpea Salad Sandwich
- Egg Salad Sandwich or Vegan Egg Salad Sandwich
If you’re not in the mood for a sandwich, try adding your refrigerator pickles to a salad. I love to dice them and add them to my Easy Macaroni Salad.
Last but not least, they’re delicious on their own! Enjoy them straight out of the fridge for a tangy, refreshing snack.
What are the best jars for pickling?
Ball Mason jars are a classic option for pickling. I love the brand’s 16-ounce jars, especially because you can get them in a pack of 12 for under $16 at Target. That’s just under $1.30 a jar! They’re dishwasher-safe and completely airtight, which is why they’re my go-to jars for making pickles like these.
More Favorite Homemade Pickles
If you love this dill pickle recipe, try making pickled jalapeños, pickled red onions, or banh mi pickles next!
Dill Pickles
Equipment
- 8-Ounce Weck Jars (love these for canning!)
Ingredients
- 12 to 14 Persian cucumbers or 8 to 10 pickling cucumbers
- 4 garlic cloves, halved
- 2 teaspoons mustard seeds
- 2 teaspoons peppercorns
- Fresh dill sprigs, a few per jar
- 2 cups water
- 2 cups distilled white vinegar
- ¼ cup cane sugar
- 2 tablespoons sea salt
Instructions
- To make dill pickle spears, slice the cucumbers lengthwise into quarters. To make dill pickle chips, thinly slice them horizontally.
- Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and pour over the cucumbers. Set aside to cool to room temperature, then store the pickles in the fridge.
- Pickle spears will be lightly pickled in 2 days, but their best flavor will start to develop around day 5 or 6. Pickle chips will be lightly pickled in 1 day, and will become more flavorful every day after that. Store in the fridge for several weeks.
They turned out great and so simple to prepare. Thank you very much for sharing this recipe. We are retired living in Turkey and it is hard to find American style dill pickles here and this allows us to taste a bit of home.
after some adjustments to this recipe we had the best homemade refrigerated pickles.
Surprisingly, a few standard pickling spices are missing, including coriander seed, allspice and bay leaf. If you want a kick, add chili flake or fresh hot pepper. I also added dill seed. I also cut down on the vinegar and am happy I did so. I doubled the recipe and used 3 instead of 4 cups of vinegar. My adjusted recipe is now our go to quick pickle recipe.
I followed this recipe with outstanding results; we are retired and living in Turkey. It is near impossible to buy American style dill pickles here and I couldn’t believe how easy they are to make. Thank you so much for sharing this wonderful recipe.
yep!
I made this wonderful recipe for the second time a few days ago.
I just realized that I forgot to add the fresh dill!!!
Are these pickles salvageable??
Hi Janet, you can still totally add it!
This user-friendly recipe yields wonderful results!
Can you use ground mustard seed is should it be whole?
I like whole but a few pinches of ground would be fine too.
I’ve been making this recipe for a couple years now after I found it. Everyone loves them. They are requested every summer from friends and coworkers. I also add some jalepeno’s to a couple jars to make some a little spicy. Thank you for the recipe!
Can you can these? Or do they need to be refrigerated?
Are the ingredients what you need for each jar or do you divide what’s listed among several jars?
Hi Rob, you divide what’s listed among several jars.
To me, this tasted like a cross between a sweet gherkin and a dill pickle. The sugar was too overpowering. I will cut the sugar in half next time and update my comment.
Do you have to use cane sugar or is granulated ok?
Hi, granulated sugar is fine!
Could you use dried dill in place of fresh? My local store isn’t carrying dill right now. Thanks in advance! Looking forward to making these!
Hi Meg, yep, that’ll work fine. I haven’t tested a specific amount of dried dill, but I’d say a 1/2 teaspoon or so.
I tried this recipe about two weeks ago, and they are amazing!!! My family is in love! The sugar offsets the sour vinegar just perfectly. I’ve also used the same recipe with hard boiled eggs – those were a hit too. Thank you for sharing this recipe!
Question?
Can this recipe be canned in canning jars for longer shelf life?
I did….1/4 ” headspace….15 minutes waterbath canner.
Little less salt, mustard seed, pepper
Hello!
I made these pickles, but placed them in a cupboard a dark cupboard for two days before putting them in the fridge. Are they ok to eat, or should they be tossed?
Hi Jenny, I’d toss them! These are meant to be stored in the fridge.