In this dill pickle recipe, always trim off stems and ends before pickling veg; enzymes in both can lead to mushy pickles.
Ingredients
Makes 2 quarts
2
10
1
2
2
2
2
Special Equipment:
Preparation
Step 1
Divide cucumbers and dill between jars. Bring vinegar, salt, sugar, peppercorns, caraway seeds, and 2 cups water to a boil in a small saucepan, stirring to dissolve salt and sugar. Pour hot brine into jars, dividing evenly, and cover. Let cool, then chill.
Step 2
Do Ahead: Cucumbers can be pickled 2 months ahead. Keep chilled.
Nutrition Per Serving
Leave a Review
Reviews (43)
Back to Topcouple modifications taken from my Russian heritage: * less vinegar, more salt * couple slices of fresh ginger will add a nice kick * couple shakes from Trader Joes "Everything but the bagel sesame seasoning blend" * dry bay leaves
Anonymous
Chicago IL
11/21/2019
Yes, but I love garlic too. 1/2 of each batch I put a few slices of jalapeno.
RJMyooper
U.P. of Michigan
8/25/2019
This is the ONLY pickle recipe I use. So easy to follow. It's also a very easy recipe to add and subtract elements from. I add garlic because garlic is my fav. I also add in either Thai chilis or red pepper flakes, depending on how I'm feeling. You definitely want your dill to be fresh. Such a great way to use up cucumbers from my garden this summer!
Anonymous
Wilmington, DE
7/3/2019