Classic Dill Pickles
Crisp, tangy homemade dill pickles made with fresh kirby cucumbers, aromatic spices, and fresh dill in a vinegar brine. These pickles can be stored for up to 2 months in the refrigerator.
Ingredients
- •1 cup distilled white vinegar
- •2 tablespoons kosher salt
- •2 teaspoons sugar
- •2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds)
- •2 cups water
- •2 pounds kirby cucumbers, quartered
- •10 sprigs large dill sprigs
- •Hot brine
- •2 teaspoons black peppercorns
- •2 teaspoons caraway seeds
- •2 quart canning jars with lids
Cooking Instructions
- 1.
Bring 1 cup distilled white vinegar, 2 tablespoons kosher salt, 2 teaspoons sugar, up to 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds), and 2 cups water to a boil in a saucepan. Pour over vegetables in jars.
10 min
- 2.
Divide 2 pounds kirby cucumbers, quartered, and 10 large dill sprigs between jars.
5 min
- 3.
Dividing evenly, pour hot brine (see formula, left)-using 2 teaspoons black peppercorns and 2 teaspoons caraway seeds for the spices-into jars and cover. Let cool, then chill.
30 min
- 4.
Cucumbers can be pickled 2 months ahead. Keep chilled.
