Dill Pickle Recipe

Dill Pickle Recipe

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Forget jarred pickles – make your own with this easy recipe!

One of the things I love most about summer is being able to eat foods directly from the garden. I also love using those fruits and veggies in all sorts of recipes. If you have a surplus of cucumbers, here’s a quick and easy recipe for Dill Pickles.

Ingredients:

photos: holly for we heart this

1 English cucumber
1 teaspoon whole black peppercorns
1 teaspoon whole coriander seeds
1/2 teaspoon yellow mustard seeds
2 tablespoons Kosher salt
4 large fronds fresh dill
1 large clove garlic, finely chopped (you can use more if you are a garlic lover)
3 tablespoons apple cider vinegar
1 1/2 cups water

Tip: If you do not have all of the spices, check out what is available in the bulk spices section of your local grocery store. (Or visit our friends at the Spice Station ~ wht)

(Note: This recipe is based on a recipe from the old Food2 blog with a few modifications)

Directions:

1. Cut the cucumber into spears, approximately 5 to 6 inches in length.

2. Place the peppercorns, coriander and mustard into a mortar and pestle and grind into a coarse mixture (this breaks open the pods and releases their oils and aromas.)

Tip: If you do not have a mortar and pestle use the back of an an ice cream scoop and a bowl – it works just as well.)

3. Place the cucumber spears into a shallow baking dish that is large enough for the cucumbers to lay flat, but shallow enough to be submerged in the liquid.

4. Cut the dill fronds into “mini” fronds for better dill distribution throughout the dish.

5. Sprinkle the salt over the cucumbers, next add the ground spices, dill and garlic.

6. Toss to coat the cucumbers.

7. Add the vinegar and water, and set aside for 30 minutes.

8. Store in the refrigerator in a covered container with brine for up to seven days (I doubt they will last that long!)

Tip: I believe these pickles are best served 3 to 12 hours after making.

we heartsters – have you made your own pickles? Or do you rely on the jars from the grocery store?

7 thoughts on “Dill Pickle Recipe”

  1. People love these pickles when I add them to a relish tray. They are usually shocked to find out I made them. The bonus when making these is that there are no preservatives.

  2. Yeah, I love pickles too.. I remember when I was a kid going into a real deli back East and getting my own pickle out of a barrel! Yup, those were the good ole days! Great reminder of how easy it is to make your own.. Thanks for posting, Holly! Will give this a whirl soon! :)

  3. Another pickle lover – and @irene I remember those big ole wooden barrels full of pickles. I normally just buy jars at the grocery store and I have to say I was surprised to see how simple they are to make. What a nice way to make a Labor Day party just a little more special!

  4. Mmmm, I love refrigerator pickles! I tend to make more traditional pickles, but that’s because I make a LOT of canned goods this time of year and i have too many cukes to be eaten within the safe fridge time frame. My favorite thing about refrigerator pickles is how quickly they set! I throw a little fresh hot pepper in with mine to give ’em some zing.

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