Traditional recipes

Classic Dill Pickles

Classic Dill Pickles

In this dill pickle recipe, always trim off stems and ends before pickling veg; enzymes in both can lead to mushy pickles.


  • 2 lb. kirby cucumbers, quartered
  • 1 cup white distilled vinegar

Special Equipment:

  • Two 1-qt. canning jars with lids

Recipe Preparation

  • Divide cucumbers and dill between jars. Bring vinegar, salt, sugar, peppercorns, caraway seeds, and 2 cups water to a boil in a small saucepan, stirring to dissolve salt and sugar. Pour hot brine into jars, dividing evenly, and cover. Let cool, then chill.

  • Do Ahead: Cucumbers can be pickled 2 months ahead. Keep chilled.

Nutritional Content

Calculated for 32 servings (about 1/4 cup each): Calories (kcal) 5 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 0 Sodium (mg) 360Reviews Sectioncouple modifications taken from my Russian heritage:* less vinegar, more salt* couple slices of fresh ginger will add a nice kick* couple shakes from Trader Joes "Everything but the bagel sesame seasoning blend"* dry bay leavesAnonymousChicago IL11/21/19Yes, but I love garlic too. 1/2 of each batch I put a few slices of jalapeno.RJMyooperU.P. of Michigan08/24/19This is the ONLY pickle recipe I use. So easy to follow. It's also a very easy recipe to add and subtract elements from. I add garlic because garlic is my fav. I also add in either Thai chilis or red pepper flakes, depending on how I'm feeling. You definitely want your dill to be fresh. Such a great way to use up cucumbers from my garden this summer!AnonymousWilmington, DE07/03/19

Watch the video: You asked for it! Dill pickle recipe revealed! (October 2020).