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Homemade dill pickles are so easy to make. It is refreshing, crunchy, and full of flavor. Wonderful to pair with homemade burgers or eat as a healthy snack. Keep reading to learn all the tips & tricks to make this at home perfectly every time!
Tips & Tricks for perfect homemade pickles
The golden ratio of water, vinegar, salt, and sugar
The ratio is crucial. To make a one-gallon jar of pickles, you will need 7 cups of water, 2.5 cups of white vinegar, 2 tablespoons of salt, and 2 tablespoons of sugar.
The liquid may seem too little for a one-gallon jar. However, cucumbers will take much of the space in the jar, and the liquid serves as a filler.
The juice is just the right amount for a one-gallon jar filled with approximately 12 small cucumbers.
Boil the pickle juice in advance and let it cool down to room temperature
Boil the pickle juice mixture (water, white vinegar, sugar, salt, ground ) well in advance to allow time for them to be completely cooled to room temperature.
Homemade dill pickles frequently asked questions:
What kind of cucumber is best for pickling?
I recommend using the smaller greener type of cucumber; they are very refreshing and crunchy with little seeds. Very suitable for pickling.
What pickling jar would you recommend?
I started using this one-gallon glass jar with a wide-mouth and a sealed plastic lid after having tried many types of jars and never looked elsewhere. They are very easy to clean, open & close the lid and good size for storing inside the refrigerator.
How long does it take for the pickles to be ready?
You can enjoy pickles starting day 5. They look greener and tastes very crunchy, but are already full of flavor.
How long will these pickles stay good in the refrigerator?
They are in the prime stage starting about day 10. It is best to consume them within 4 weeks after that. They won’t technically go bad, it just doesn’t taste as refreshing and may lose most of the crunchiness.
Do you like homemade Burger? These pickles are great to pair with a juicy burger.
Easy Homemade Dill Pickle Recipe
Homemade dill pickles are so refreshing, crunchy, and perfectly flavored. This refrigerated version dill pickle recipe makes about 12 small pickles in a 1-gallon jar.
Ingredients
- 12 light green small cucumbers
- 7 cup of water
- 2.5 cup of white vinegar
- 2 tbsp organic cane sugar
- 2 tbsp Himalayan pink salt
- 2 stems of dill leaves
- 1 bulb of garlic
- 1/4 tsp freshly ground black pepper
- 4 bay leaves
Instructions
- Wash the cucumber thoroughly and air dry. Do the same for dill.
- Clean a one-gallon glass jar thoroughly with mild soap and air dry
- Fill a stockpot with the water, vinegar, sugar, salt, and black pepper in the ingredients list and bring to a boil
- Turn off the heat. Wait until the pick juice is cooled to room temperature
- While waiting, peel the garlic into individual cloves
- Add cucumbers into the jar, stack them properly. Add garlic, dill, and bay leaves along the way.
- Once the pickle juice is cooled down to room temperature, pour it into the jar and seal with the lid.
- Store the pickle jar in the refrigerator. Pickles are ready within a week.
Notes
- You can start to enjoy pickles in about 5 days. They are greener and crunchy at this stage. As time goes by the color turns more yellow and becomes less crunchy.
- Pickles are good inside the refrigerator for a few weeks
- Tips about dill. They are freezer friendly. If you get a big bunch of dill leaves from the grocery store, feel free to store them in batch size, wrapped separately using food films, and then in a ziplock bag, in the freezer. Whenever you are ready to make a batch of pickles, just take out one batch of dill and add to the pickle jar during the pickle making process.
Nutrition Information
Yield 12 servings Serving Size 1Amount Per Serving Calories 41Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 785mgCarbohydrates 8gFiber 1gSugar 5gProtein 1g
Nutrition calculation is provided by Nutritionix to the best knowledge per ingredients description and isn't always accurate.
2 comments
Wow, this recipe looks incredible! I’ve been looking for new ways to make pickles. I can’t wait to try this out. Thank you for sharing!
Hi Brittany, you are so welcome! I developed this recipe since my kids love pickles. Let me know how it turns out!