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Easy Homemade Dill Pickles Recipe

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4.3 from 11 reviews

A simple and traditional recipe for homemade dill pickles using fresh cucumbers, garlic, peppercorns, and fresh dill. The cucumbers are preserved in a tangy brine of vinegar, salt, and sugar, then processed with hot water bath canning to create delicious crunchy pickles perfect for snacking or adding to your favorite dishes.

Ingredients

Vegetables and Herbs

  • 12 pounds cucumbers, well rinsed with ends trimmed
  • 16 garlic cloves (2 per jar)
  • Fresh dill, 2-3 twigs per jar

Spices and Flavorings

  • 1/2 tablespoon peppercorns (about 5 per jar)
  • 5 bay leaves

Pickling Brine

  • 12 cups (3000 ml) water (cold or lukewarm)
  • 2 cups (500 ml) distilled white vinegar (5% or 6% acidity)
  • 2/3 cup (200 g) fine salt
  • 1/2 cup + 1 tablespoon (115 g) granulated sugar

Instructions

  1. Sterilize Jars: Wash all jars and lids thoroughly with warm, soapy water. Sterilize lids by boiling fully submerged in water for 4-5 minutes after the water starts boiling, then carefully pat them dry with a paper towel. Preheat the oven to 215°F (about 100°C) and place jars upside down on oven racks. Dry the jars in the oven for 20 minutes or until they are completely dry and sterilized.
  2. Make Pickling Brine: In a large pot, combine 12 cups water, 2 cups distilled white vinegar, 1/2 cup plus 1 tablespoon sugar, 2/3 cup fine salt, and 5 bay leaves. Bring the mixture to a boil over medium-high heat, then reduce heat to low and allow to boil gently for 5 minutes. Remove from heat and stir until salt and sugar dissolve. Let rest for 10 minutes, then discard the bay leaves.
  3. Fill Jars: Wash and trim both ends off the cucumbers. Place a couple of fresh dill twigs, 2 garlic cloves, and about 5 black peppercorns at the bottom of each sterilized jar. Pack the jars tightly with cucumbers. Slowly pour the prepared pickling brine into each jar, filling to the rim while leaving about 1/2 inch of headspace. Cover jars with their lids but do not tighten the seals yet.
  4. Process the Jars: Line the bottom of a large pot with a kitchen towel or microfiber towel to prevent direct contact between jars and the pot, avoiding cracking. Place the packed jars into the pot and fill with warm water so it reaches about 2 inches below the jar tops. Cover with a lid and bring the water to a boil over medium-high heat. Once boiling, reduce heat to low and maintain a gentle boil for 15 minutes or until the cucumbers change to a light green color.
  5. Seal the Jars: Using a jar lifter, carefully remove jars one at a time from the hot water. Immediately tighten the lids securely using a kitchen towel or oven mitt for protection. Flip the jars upside down to help seal, then cover them with bath towels or blankets to insulate. Allow jars to rest undisturbed at room temperature for 12 to 24 hours. You may hear a popping sound indicating the jars have sealed properly. Store sealed pickles in a cool, dark place for best preservation.

Notes

  • Ensure all jars and lids are properly sterilized to prevent contamination and spoilage.
  • The pickling brine temperature should be warm to hot when poured but should not scald the jars.
  • Do not tighten the lids before processing jars in the water bath to allow air to escape and ensure proper sealing.
  • Flipping jars upside down after sealing helps to create a vacuum seal but should be done carefully to avoid spills.
  • Use fresh, firm cucumbers for best crunch and texture in the final pickles.
  • Store the finished pickles in a cool, dark place to extend shelf life and maintain flavor.

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