Dill Pickles Recipe: Tangy and Crisp
Classic Refrigerator Dill Pickles with tangy, garlicky flavor.
Ingredients
- 5 small pickling cucumbers cut into spears
- 1 cup white vinegar
- 1 cup water
- 1 tbsp kosher salt
- 1 tbsp granulated sugar
- 2 cloves garlic smashed
- 1 tbsp fresh dill sprigs
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- ½ tsp red pepper flakes optional
- Optional: Fresh dill sprigs
- Suggested Pairings: Sandwiches lemonade
Instructions
- Pack cucumber spears into a 1-quart mason jar.
- Boil vinegar, water, salt, and sugar; add garlic, dill, and spices. Taste and adjust the seasoning. Cool slightly.
- Pour brine over cucumbers, seal jar.
- Chill 48 hours (ideally 5–7 days).
- Serve in a white ceramic bowl or on a plate with dill, sandwiches, and lemonade.
Notes
- Use fresh pickling cucumbers for the best crunch.
- Store in the fridge for 1 month.
- Try spicy or low-sodium variations.
- Pair with burgers.