Dill Pickles

Theres a sandwich place where I live that has the best crunchy, fresh pickles. Mom said she was going to call around to buy some, but I made her stop because it sounded fun and really easy.

Here’s what you’ll need:

Makes 2 pint jars

  • 1 1/2 pounds Kirby or Persian cucumbers
  • 4 garliccloves, peeled and smashed
  • 2 teaspoons dill seed
  • 1/2 teaspoon red pepper flakes, optional
  • 1 cup cider vinegar
  • 1 cup water
  • 1 1/2 tablespoons pickling salt or kosher salt


  1. Prepare the cucumbers:Wash and dry the cucumbers. Trim away the blossom end of the cucumber. Leave the pickles whole, cut them into spears, or slice them into coins, as preferred.
  2. Add the spices to the jars:Divide the garlic, dill seed, and red pepper flakes (if using) between the pint jars: 2 smashed cloves, 1 teaspoon dill seed, and 1/4 teaspoon red pepper flakes per jar.
  3. Pack the pickles into the jars:Pack the ickles into the jars. Trim the ends if they stand more than 1/2 inch below the top of the jar. Pack them in as tightly as you can without smashing the cucumbers.
  4. Bring the pickling brine to a boil:Combine the vinegar, water, and salt in a small sauce pan over high heat. Bring to a rolling boil. Pour the brine over the pickles, filling each jar to within 1/2-inch of the top. You might not use all the brine.
  5. Remove air bubbles:Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
  6. Tighten the lids:Place the lids over the jars and screw on the rings until tight.
  7. Cool and refridgerate: Let the jars cool to room temperature. If unprocessed, store the pickles in the fridge. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

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