Perfect Dill Pickles
- PREP 35min
- COOK 5min
- TOTAL 40min
We created this recipe for dill pickles with our friend and chef, Richard Hattaway. He helped us dial in the recipe and has truly made our family’s go-to pickles! You have two options when making these pickles: hot-brined or cold-brined pickles. Hot-brined pickles are ready in a day, offering a quicker option, while cold-brined pickles take 3 to 5 days before they are ready. Cold-brined pickles are more crisp and retain a vibrant green color. For a more detailed comparison, please refer to the article above.
You Will Need
6 pickling cucumbers, like Kirby (21 ounces or 600g)
5 cloves garlic
4 sprigs fresh dill
1 dried arbol chili pepper, optional
4 whole peppercorns
1 cup white vinegar, 5% acidity (236ml)
½ cup water (118ml)
2 teaspoons pickling salt for cucumbers (12g)
¼ teaspoon pickling salt for brine (2g)
1 teaspoon sugar
¼ teaspoon yellow mustard seeds
¼ teaspoon whole coriander seeds
¼ teaspoon dill seeds, optional
Directions
1Prepare the cucumbers: Cut the ends off the cucumbers and cut them into spears lengthwise (I typically get 6 spears per cucumber).
2Prepare the garlic: For garlicky pickles, mince the garlic. For a milder garlic flavor, leave the garlic cloves peeled and whole.
3Prepare the dill: Chop half of the dill and keep the rest as whole dill sprigs.
4Salt the cucumbers: In a large bowl, toss the cucumbers with 2 teaspoons (12g) of salt, peppercorns, garlic, chopped dill, and optional arbol chili pepper. Let them sit for 30 minutes.
5Add to a jar: Pack the cucumbers tightly into a 1-quart mason jar (1 liter). If some cucumbers don’t fit, cut them in half and place them on top of the packed spears. Scrape all the dill, garlic, and salt from the bowl into the jar. Slide the chili and slide the remaining sprigs of fresh dill down the side of the jar.
6Make pickle brine: In a small saucepan, bring vinegar, water, ¼ teaspoon (2g) salt, 1 teaspoon sugar, mustard seeds, coriander seeds, and dill seeds to a boil.
7For hot-brined pickles: Immediately pour the hot brine over the cucumbers to fully submerge them. Leave about ⅛ inch of space between the top of the brine and the jar lid. Let the jar cool to room temperature, then tighten the lid finger-tight.
8For cold-brined pickles: Allow the brine to cool to room temperature before pouring it over the cucumbers to fully submerge them. Leave about ⅛ inch of space between the top of the brine and the jar lid. Tighten the lid finger-tight.
9Refrigerate: Place the jar upside down in a bowl for the first night, then turn it right-side-up the next day. Hot-brined pickles will be ready the next day, while cold-brined pickles need 3 to 5 days before they’re ready to enjoy. The jar of pickles will last in the fridge for up to one month.
Adam and Joanne's Tips
- Cucumbers: The best cucumbers for pickling are Kirby, Boston pickling, and other pickling-specific varieties. They are short, fat, and have bumpy skin, making them perfect for brining while retaining their crispness. Smaller Persian cucumbers are a good alternative.
- Dill seeds: These are classic in pickling recipes. They are not the same as dried dill weed. I find them online or in natural/organic food stores.
- Canning: These pickles have been specifically designed for the refrigerator and are meant to be kept in the fridge at all times. However, if you’re experienced in canning, you could adapt them for long-term shelf stability. This would involve using sanitized jars, new lids, and possibly a pressure canner.
- Salt: Pickling salt is best, but you can also use Morton’s kosher salt or sea salt. Avoid table salt due to additives. If using Diamond Crystal salt, you may need to adjust the quantity as it’s larger than pickling salt. We recommend measuring by weight for pickles. If you measure by volume (like tablespoons), you will need about 50% more Diamond Crystal salt.
- The nutrition facts provided below are estimates. Calculating how much salt is in the pickle spears is difficult, so we have included all of the brine in the calculations.