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Fresh Dill Pickles: Crispy, Tangy Homemade Perfection

Updated: Jun 7


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Ingredients

For the Brine:

  • 4.5 cups white vinegar

  • 1.5 cups water

  • 6 tablespoons sugar

  • 2 tablespoons kosher salt

  • 1 teaspoon coriander seeds

  • 1 teaspoon fennel seeds

  • 1 teaspoon mustard seeds


For the Pickles:

  • 12-16 kirby cucumbers

  • 3 fresh jalapeños, sliced

  • 1-2 tablespoons chopped garlic

  • 12-16 sprigs fresh dill (3 2oz. packs)


Instructions

  1. Make the brine: In a medium saucepan, combine vinegar, water, sugar, kosher salt, and all three spice seeds (coriander, fennel, and mustard). Bring to a brief boil, stirring until sugar and salt completely dissolve.

  2. Prep your vegetables: While brine heats, wash kirby cucumbers and slice jalapeños. Chop garlic and prepare fresh dill sprigs.

  3. Add aromatics: Once sugar and salt dissolve, remove brine from heat and add cucumbers, sliced jalapeños, chopped garlic, and fresh dill sprigs.

  4. Pack the jar: Arrange everything into a gallon jar, distributing the vegetables and herbs evenly.

  5. Add the liquid: Pour the hot brine over the vegetables, ensuring everything is submerged.

  6. Patience pays off: Let your homemade dill pickles sit at least 48 hours chilled in the refrigerator before enjoying.



Chef's Tips

  • Kirby cucumbers are key: They stay crispier than regular cucumbers due to their thicker skin and fewer seeds

  • Don't skip the chill time: 48 hours minimum allows the flavors to penetrate and develop

  • Heat control: Want milder pickles? Remove jalapeño seeds. Want more heat? Add extra slices

  • Serving suggestions: Perfect with sandwiches, burgers, or straight from the jar as a snack



Ben's Gadgets: Essential Pickle-Making Tools

2 Pack Square Super Wide Mouth Airtight Glass Storage Jars with Lids, 1.1 Gallon Glass Container

These square glass jars are perfect for this recipe - you need the space for all those cucumbers and herbs, plus room for the brine to cover everything completely. The wide mouth makes packing easier, and you get two jars so you can make double batches or experiment with different spice levels.


Why I love these: The airtight seal keeps your pickles fresh longer, the square shape saves fridge space compared to round jars, and glass won't absorb flavors or odors like plastic containers can.


Misen 8" Chef Knife – High Carbon Japanese AUS-10 Stainless Steel

You'll be doing precise slicing work - jalapeños need to be evenly sliced, and garlic needs to be properly chopped. This 8-inch knife handles all the prep work efficiently and safely, and the Japanese steel holds an incredibly sharp edge.


Pro tip: The high carbon AUS-10 steel means this knife stays sharp longer and cuts through cucumber skin cleanly without crushing the flesh - crucial for maintaining that perfect pickle crunch.


Knife Magnetic Strip

Keep that sharp knife easily accessible and safely stored. The magnetic strip is perfect for small kitchens and ensures your knife stays sharp by not banging around in a drawer.


Proper knife storage extends blade life and keeps you safe. Plus, having your knife visible reminds you to use it more often - and sharp knives make cooking so much more enjoyable.


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