Easy Homemade Dill Pickles
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Have you ever wondered how to make pickles? They are easy to make and will be your new summertime recipe. These homemade dill pickles are not like the pickles in the store. They are crunchy and full of tangy flavor. With fresh cucumbers and dill, you will never buy pickles from the store again.
These pickles are cool, crisp, and perfectly sour. They are perfect for a sandwich, hamburgers, or right out of the jar. I get requests to bring my dill pickles to potlucks, which are so fresh and tasty.
Not only are these pickles tasty, but they are also healthy too!
Cucumbers are a good source of fiber, vitamins A and K, and are full of antioxidants.
Pay attention to the amount of salt in your pickles though – too much salt is not good for our bodies.
Ingredients
- Persian Cucumbers – ripe and firm
- Rice Vinegar
- Yellow Onion
- Maple Syrup
- Salt
- Whole Black Peppercorns
- Yellow Mustard Seeds
- Red Pepper Flakes
- Sprigs of Dill
- Cloves of Garlic
- Bay Leaf
Equipment Needed
- Cutting Board
- Knife
- Mason Jar
Ideas on What to Serve With Pickles
Although pickles are a perfect snack on their own, they are even more tasty when served with:
- Green olives
- Black olives
- Pita chips
- Cubed cheese
- Macaroni salad
- Burgers
- Hotdogs
Frequently Asked Questions
How Do I Store The Homemade Pickles?
I place my pickles in a mason jar. They last weeks in the fridge.
What Is The Perfect Cucumber For This Recipe?
I always go with Persian or English cucumbers, which are seedless, super firm, and make the perfect pickles.
Any way you serve them, they are guaranteed to add the perfect crunch and flavor to any dish!
Homemade Dill Pickles
Ingredients
- 3-4 Persian Cucumbers
- ½ cup Water
- ½ cup Rice Vinegar
- ¼ cup Yellow Onion
- 2 tablespoons Maple Syrup
- 1 ½ teaspoons Salt
- ½ teaspoon Whole Black Peppercorns
- ½ teaspoon Yellow Mustard Seeds
- ¼ teaspoon Red Pepper Flakes
- 3-5 sprigs Dill roughly chopped
- 3 cloves Garlic peeled and smashed
- 1 bay leaf
Instructions
- Cut the cucumbers in half long ways. Cut each in half again.
- Put all the ingredients (minus the cucumbers) in a mason jar. Place the lid tightly on top of the mason jar. Shake it up.
- Once fully mixed add the cucumbers.
- If the liquid does not cover the cucumbers, add equal parts of water and rice vinegar.
- Allow the pickles to sit overnight so they absorb all the yummy flavors. This will also allow for a crunchy pickle spear.
