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Homemade Dill Pickles

Hi Everyone,

This past weekend, I was yet again at the Farmers Market and I picked up a bunch of Kirby Cucumbers.  I always wanted to try pickling cucumbers and what better time then when the cucumbers are in season.  This recipe is super easy to make and you can canned them or refrigerate them, whatever your desire is.  I made 5 refrigerator and canned 3 jars of them.  Here is your weekend project; Homemade Dill Pickles.

You can use Kirby Cucumbers or Persian Cucumbers to make these delicious treats.  You could opt and use English Cucumbers, but they tend to get a little soft.  First thing to do is gather your ingredients.  I made myself a little working station.  If you plan on canning them, fill your canner with water and bring it to a simmer.  If you decide to can them, the pickles will be a little softer, since canning them tends to cook the cucumber. Oh and don’t forget to sterilize your jars.  I used 8 pint size mason jars.  You do that by either putting them in the dishwasher under sanitize mode or put them in boiling water.

Wash your cucumbers and trim the ends, aka blossoms.  The ends will cause enzymes and you don’t want that.  For filling the jars, I added in each jar; 1 clove garlic, 1/2 tsp. peppercorns, 1/2 tsp. chili flakes and a few sprigs of fresh dill.

You can slice the cucumbers or cut them into spears.  I did one jar spears and the rest sliced.  Pack the jars with the cucumbers, leaving an 1/2″ room on the top.  Don’t over stuff it.

Now that your jars are prepared it’s time to make the brine.  Just add equal amounts of water and vinegar with a little bit of kosher salt.  Bring to a boil and pour brine into prepared jars.

Add the lids onto the mason jars, but don’t screw the band super tight.  Let it sit out until it is room temperature.  Then add to the refrigerator.  They will last several weeks.  I heard people say they last up to a year.  I don’t think they will last that long if they were in my house.

If you are going to can them, put the lids on and again don’t screw the bands super tight.  Place in the simmering water, and bring to a boil.  Once it boils, set the timer for 5 minutes.  Then carefully take out of the water.  Leave on counter to come to room temperature.  Store in a cool dark place.  These will last over a year.

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Homemade Dill Pickles
Prep time
Cook time
Total time
Easy homemade crunchy pickles, made with fresh dill, garlic and other spices. You can refrigerate or can these pickles.
Recipe type: How to
Cuisine: American
Serves: 8 pints
  • 3 lbs. (12 cucumbers) Kirby or Persian Cucumbers
  • 8 cloves garlic
  • 4 tsp. red pepper flakes
  • 4 tsp. peppercorns
  • 1 bunch dill weed
  • 6 cups distilled vinegar
  • 6 cups purified water
  • 9 tbsp. kosher salt
  • 8 pint size mason jars with lids
  1. Sterilize your jars by putting them in boiling water or using the dishwasher on sanitize mode.
  2. Wash the lids and bands with warm soapy water.
  3. If canning; In your canner add water and bring to a simmer. Make sure you have enough water in the canner since you need to have the jars submerged at the water needs to be least 1” above the jars.
  4. Wash the cucumbers and cut off the ends. Slice cucumbers either into spears or ¼” slices.
  5. In each jar; add one clove of garlic, ½ teaspoon of pepper flakes, ½ teaspoon of peppercorns and a few sprigs of fresh dill into your jars. Add the cucumbers; leaving a ½” from the top.
  6. To make the brine; In a large pot over medium-high heat add vinegar, water and salt. Bring to a boil. Turn burner off and pour brine over cucumbers; leaving a ½” room on top. Make sure all the cucumbers are completely covered. Note: To make this step easy, I ladled the brine into my Pyrex measuring cup and poured over the cucumbers.
  7. Place the lids onto the jars. For refrigerated pickles, let them sit out until they are room temperature, then store in the refrigerator. Don't eat the pickles for at least 24 hours for best flavor.
  8. For canning; add the lids and bands to the jars. Don’t screw the bands super tight. Add the jars of pickles into simmering water of the canner. Bring to a boil. Once it boils; set the timer for 5 minutes. Carefully take the jars and let them come to room temperature. Be careful because they are hot. Store in a cool dark place for a year.
If you have a smaller batch of cucumbers, cut the recipe in half. As long as you have equal parts of water and vinegar, along with some salt; it will work out perfect.

This is such an easy recipe and if you refrigerate them it’s even quicker.  Prepping time was about 15 minutes.  I put the jars together while the vinegar and water mixture came to a boil. If canning them, they take a tad longer, but not much.  Now you can enjoy your pickles all summer long.  Place on burgers or hot dogs, add to salads or eat them on their own.




P.S.  Here are my pickle in spear shape.

If you enjoy pickling, try my pickled jalapenos.

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