Best Classic Dill Pickles Recipes

Classic Dill Pickles image

Provided by Alison Roman

Yield Makes 2 quarts

Number Of Ingredients 14

For the brine:
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
For the pickles:
2 pounds kirby cucumbers, quartered
10 large dill sprigs
Hot brine (see formula, left)-using
2 teaspoons black peppercorns
2 teaspoons caraway seeds
Special equipment:
Two 1 quart canning jars with lids

Steps:

For the brine:
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.
For the pickles:
Divide 2 pounds kirby cucumbers, quartered, and 10 large dill sprigs between jars.
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.
Do Ahead
Cucumbers can be pickled 2 months ahead. Keep chilled.

Classic Dill Pickles (Refrigerator) image

Provided by TimUwe

Categories Vegetable

Time P1DT20m

Yield 1 quart, 20 serving(s)

Number Of Ingredients 9

5 pickling cucumbers
3 tablespoons kosher salt
1 head fresh dill
2 garlic cloves, peeled and halved
1/4 teaspoon black peppercorns
1/4 teaspoon celery seed
1 teaspoon mustard seeds
1 cup cider vinegar
1 cup water

Steps:

Trim the ends of the cucumbers.
Quarter each cucmber lengthwise.
In a large non-reactive bowl toss cucumber spears with 2 tablespoons of the kosher salt.
Cover and refrigerate for 2 hours.
Rinse the cucumbers several times and pat dry.
In a small saucepan, add water and vingear and one tablespoon of salt.
Bring to a boil.
Add dill, garlic, peppercorns, celery seeds and mustard seeds to a clean 1-quart jar.
Pack container with cucumber spears.
Pour hot brine into container.
Let pickles cool to room temperature, about 2 hours.
Cover and refrigerate for one day to develop flavor.
The pickles shoud keep for about a month. But mine never last that long. The pickles start out crunchy, but after time soften.