Best Ever Dill Pickles

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Use this easy dill pickle recipe to transform cucumbers into the star of your sandwich. In less than an hour, you'll have canned dill pickles in pint jars.

Prep Time:
30 mins
Cook Time:
10 mins
Total Time:
40 mins
Servings:
36
Yield:
6 pints

This is the best dill pickle recipe in our recipe collection. You’ll find step-by-step directions on how to make dill pickles with this traditional dill pickle recipe. In just 40 minutes, you can make 6 pints of homemade dill pickles for your family and friends. You’ll also find four unique pickle recipes (including hot garlic pickles, sweet dill pickles, crunchy dill and onion chips, and refrigerator pickles) that are a variation of this canned dill pickle recipe.

Best Ever Dill Pickles
Andy Lyons

Best Cucumbers for Pickling

The cucumbers we prefer for pickling include Kirby, Persian, and gherkin varieties. Look for the best pickling cucumbers at your local farmers market in early to midsummer. Choose those that are firm and bright-colored with no soft spots.

Test Kitchen Tip: If pickling cucumbers aren't available, use regular-size cucumbers from the garden. Do not use waxed cucumbers that are sold in the supermarket.

Ingredients

  • 3 - 3 ¼ pounds small pickling cucumbers

  • 4 cups water

  • 4 cups white vinegar

  • ½ cup sugar

  • cup pickling salt

  • 6 tablespoons dill seeds

Directions

  1. scrub and wash cucumbers

    BHG / Andrea Araiza

    Thoroughly scrub cucumbers with a soft vegetable brush in plenty of cold running water.

  2. slice cucumbers into spears

    BHG / Andrea Araiza

    Remove stems and blossoms; slice off each blossom end. Cut cucumbers lengthwise into quarters.

  3. make vinegar mixture for pickles

    BHG / Andrea Araiza

    In a 4- to 5-qt. stainless steel, enameled, or nonstick pot combine water, vinegar, sugar and pickling salt. Bring to boiling, stirring to dissolve sugar.

  4. Pack cucumber spears loosely into hot, sterilized pint canning jars, leaving a 1/2-inch headspace. Add 1 tablespoon dillseeds to each jar.

  5. pour vinegar into jars with cucumber spears

    BHG / Andrea Araiza

    Pour hot vinegar mixture over cucumbers, leaving a 1/2-inch headspace. Discard any remaining hot vinegar mixture. Wipe jar rims; adjust lids and screw bands.

  6. process canning jars

    BHG / Andrea Araiza

    Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling).

  7. canned dill pickled on cooling rack

    BHG / Andrea Araiza

    Remove jars from canner; cool on a wire rack. Let stand at room temperature 1 week before serving. Makes 6 pints.

Hot Garlic Pickles

Prepare as directed, except substitute cider vinegar for the white vinegar. Before packing cucumbers in jars, add 1 to 2 fresh Thai chile peppers and 2 cloves garlic halved, to each jar. Makes 6 pints.

Sweet Dill Pickles

Prepare as above except increase sugar to 3 cups. Makes 6 pints.

Crunchy Dill and Onion Chips

In an extra-large bowl combine 12 cups sliced pickling cucumbers, 2 cups thinly sliced onions, and ⅓ cup pickling salt. Set a large nonreactive colander in an extra-large nonreactive bowl. In the colander alternately layer cucumber mixture and crushed ice, ending with a layer of crushed ice. Weight down mixture with a heavy plate. Chill 8 to 24 hours. Remove any ice remaining in cucumber mixture; discard any liquid in bowl. In a 4- to 5-qt. nonreactive heavy pot combine 4 cups water, 4 cups white vinegar, and ½ cup sugar. Bring to boiling, stirring to dissolve sugar. Pack cucumbers and onions in jars as directed in Step 4 and continue as directed. Makes 5 pints.

Refrigerator Pickles

Prepare as directed through step 5, except add 1 or 2 sprigs fresh dill to each jar. Store pickles in the refrigerator up to 1 month. Makes 6 pints.

Nutrition Facts (per serving)

25 Calories
5g Carbs
Nutrition Facts
Servings Per Recipe 36
Calories 25
% Daily Value *
Sodium 859mg 37%
Total Carbohydrate 5g 2%
Total Sugars 4g
Vitamin C 1.8mg 2%
Calcium 20.2mg 2%
Iron 0.4mg 2%
Potassium 78mg 2%
Folate, total 4mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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