Homestyle Dill Pickles

Homestyle Dill Pickles


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Make extra crunchy kosher dill pickles at home in just two days. This recipe can accommodate whole pickles, spears or slices depending on your preference. Just cut the cucumbers to your desired shape before pouring in the brine.

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Time needed

15 min preparation + 2 days cooking

Serving Size / Yield

8 servings


  • 8 pickling cucumbers
  • 4 garlic cloves
  • 2 tsp. Dill seed
  • ½ tsp red pepper flakes
  • 1 C. cider vinegar
  • 1 C. water
  • 1 ½ T. kosher salt
  • 2 pint jars with lids

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Sterilize jars by bringing a large pot of water to a boil and submerging the jars and lids. Wash your cucumbers.

Smash garlic and mix with dill seed, and red pepper flakes. Distribute evenly between the two jars. Pack cucumbers into jars, trimming the ends if the cucumbers stand above the lids of the jars.

Bring vinegar, water and salt to a boil. Pour hot brine in the jars over the cucumbers. Within ½ inch of the top of the jar. Tap the jar on the counter a few time to remove all air bubbles.

Place sealed jars in a large pot and cover with water. Bring the water to a boil for 5 minutes. Remove jars from hot water and make sure the lids pop down. Put processed jars into the fridge for two days before serving.

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