Make a Jar of Dill Pickles In Less Than 30 Minutes (2024)

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• Kirby cucumbers: These are the classic pickling cucumber — they hold up better than English cucumbers during pickling, remaining firm and crunchy instead of becoming overly soft.
• Persian cucumbers: These make very nice pickles — they have thinner skin and are the perfect size for packing into pint jars. Persian pickles are what I used in this tutorial.

• Cucumbers: You can use either Kirby or Persian cucumbers.
• Dill seeds: The main flavoring for dill pickles comes not from the feathery dill herb fronds we use in so much of our cooking, but rather from the dill seed. It’s not something most grocery stores carry, but you can find it at Whole Foods, many smaller co-ops with bulk herb counters, and online at places like Penzeys.
• Garlic: A few smashed cloves of garlic help round out the flavor of the pickles.
• Red pepper flakes (optional): You can add a pinch of red pepper flakes for some heat.
• Apple cider vinegar: We like apple cider vinegar for the brine, but feel free to use white vinegar, white wine vinegar, or rice vinegar if you prefer.
• Salt: You can use either pickling salt or kosher salt.

1. Prepare the jars. Wash and dry the jars and lids.
2. Prepare the cucumbers. Wash, dry, and trim the cucumbers. You can leave the cucumbers whole, cut them lengthwise into spears, or slice them crosswise into coins.
3. Add the spices to the jars. Peel and smash 4 garlic cloves. Place the smashed garlic cloves, dill seeds, and red pepper flakes (optional) in the jars.
4. Pack the cucumbers into the jars.Pack the cucumbers (vertically if they are whole or cut in spears) into the jars. Trim the ends if they stand more than 1/2 inch below the top of the jar.
5. Bring the pickling brine to a boil. Place the apple cider vinegar, water, and salt in a small saucepan. Bring to a boil over high heat. Pour the brine over the pickles, filling each jar to within 1/2-inch of the top.
6. Remove any air bubbles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if needed.
7. Tighten the lids. Place the lids over the jars and screw on the rings until tight (but not too tight).
8. Cool and refrigerate. Let the jars cool to room temperature, then refrigerate. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.

• Vegetables: You can also use this recipe as a template for quick-pickling other vegetables. Okra, green beans, garlic scapes, and even carrots all make delicious pickles if you’re feeling like branching out into other parts of the garden!
• Flavorings: Try it with mustard seed, celery seed, black peppercorn, or any other spice that tickles your fancy.
• Vinegar: You can swap out the apple cider vinegar for rice vinegar, white wine vinegar, or another vinegar to suit your taste.

1. Boil and sterilize the jars and lids. If you are planning to can your pickles for long-term storage, bring a large pot of water to a boil and sterilize 2 wide-mouth pint jars and their lids.
2. Make the pickles. Follow all the steps in the recipe.
3. Process the pickles for longer storage. For longer storage, place the jars in a boiling pot of water (enough water to cover the jars) to can them. After the water comes back to a boil, boil for 5 minutes. Remove the jars from the water. Make sure the lids pop down; if they do not, refrigerate those pickles and eat them first.
4. Store the processed pickles. Processed pickles will keep for at least a year unopened when stored at a cool room temperature. Refrigerate the pickles once you open the jars.

autumn

condiments

Cooking Methods

Dairy-Free

easy

Gluten-Free