Have you ever tried making your own pickles? It’s easier than you think! These homemade dill pickles are full of flavor and only take minutes to prepare.
Have some extra cucumbers sitting in your fridge or even growing in your garden? What a perfect reason to make these homemade dill pickles!
Pickles are probably easier to make than you think. The pickling mixture comes together in a small pan on the stove, then simply slice the cucumbers and add everything to a jar with a lid.
Two weeks later, you’ll have delicious and flavorful pickles ready to enjoy!
How to make homemade dill pickles
Ready to see just how simple it is to prepare pickles right at home?
Step 1: In a small saucepan, mix together the salt, peppercorns, pickling spice, dill seeds (or dried dill), and mustard seeds. Stir in the water, white wine vinegar, and red wine vinegar.
Step 2: Bring the mixture to a simmer over high heat, stirring occasionally. Once the salt has fully dissolved, remove from heat.
Step 3: Stand the sliced cucumbers in jars with the skin side facing inward. Add several sprigs of dill to each jar.
Step 4: Using a funnel, pour the vinegar mixture into each jar until the cucumbers are completely covered.
Step 5: Pour the remaining vinegar mixture through a strainer small enough to catch the spices and peppercorns.
Step 6: Evenly distribute the leftover spices and peppercorns between the jars.
Step 7: Place lids on the jars and refrigerate for 14 days to allow the flavors to develop.
Once you bite into one of your homemade pickles, you may never buy them from the store again!
Ways to eat these pickles
If you ask me, pickles make a perfect snack all on their own. But they’re also great to combine with other foods and flavors.
Pickles are classic to serve alongside a sandwich or wrap. They would be so tasty with my grilled steak quesadillas with goat cheese!
They’d also be great to serve with my pulled pork tenderloin. Just add some swiss cheese, mustard, and a few slices of deli ham on a bun for a delicious Cuban sandwich.
You could also chop them up and throw them over a salad to add a little crunch.
There’s no wrong way to enjoy your homemade pickles!
Storage
Since these pickles aren’t canned with a water bath, you’ll want to keep them stored in the refrigerator. Also, make sure to let the cucumbers sit in the vinegar mixture for at least two weeks to let the flavors develop.
Unopened jars can be stored for months afterward! Once a jar has been opened, make sure you eat the remaining pickles within a month.
Other homemade ingredient and condiment recipes
Would you believe that some of your favorite foods and condiments are easy to make right at home? No need to run to the store and buy products with unnecessary preservatives or unwanted ingredients! Just try these easy recipes instead:
When you’ve tried these pickles, please don’t forget to let me know how you liked them and rate the recipe in the comments below!
Homemade Dill Pickles
Ingredients
- 4 tablespoons kosher salt
- 1 teaspoon whole black peppercorns
- 1 tablespoon pickling spice
- 1 teaspoon dill seeds (or dried dill)
- 1/2 teaspoon mustard seeds
- 6 cups water
- 1/2 cup white wine vinegar
- 1 tablespoon red wine vinegar
- 3 pint-sized canning jars and lids (washed and dried)
- 12 small cucumbers (ends trimmed and quartered lengthwise)
- 1 bunch fresh dill
Instructions
- In a small saucepan, mix together the salt, peppercorns, pickling spice, dill seeds (or dried dill), and mustard seeds. Stir in the water, white wine vinegar, and red wine vinegar.
- Bring the mixture to a simmer over high heat, stirring occasionally. Once the salt has fully dissolved, remove from heat.
- Stand the sliced cucumbers in jars with the skin side facing inward. Add several sprigs of dill to each jar.
- Using a funnel, pour the vinegar mixture into each jar until the cucumbers are completely covered.
- Pour the remaining vinegar mixture through a strainer to catch the spices and peppercorns.
- Evenly distribute the leftover spices and peppercorns between the jars.
- Place lids on the jars and refrigerate for 14 days to allow the flavors to develop.
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