The easiest homemade pickle recipe here! This easy dill pickle recipe is tangy and tastes better than store-bought! Always keep a jar refrigerated!
INGREDIENT
– 2 lbs Persian Cucumbers cut in half or cut into spears*– 6 cloves garlic roughly chopped– 2 tsp black peppercorns– 2 tsp mustard seed or coriander seed– 1 tsp red pepper flakes optional– 4 to 6 sprigs fresh dill– 2 cups rice vinegar or distilled white vinegar– 2 1/2 cups water– 2 Tbsp kosher salt
INSTRUCTIONS
Place Persian cucumbers on a cutting board after washing. Cut cucumbers in half or spears with a sharp knife. Curing cucumber ends is unnecessary unless they have a long stem.
Step 1
If you want pickles for burgers, sandwiches, or other flat applications, use a mandolin slicer to cut the cucumbers into thin rounds (pickle chips).
Step 2
Divide sliced cucumbers between two 1-quart mason jars. Split the chopped garlic, mustard seed (or coriander seeds), red pepper flakes, and fresh dill sprigs between the jars.
Step 3
Heat vinegar, water, and sea salt in a small saucepan over high heat until boiling. Leave the pickling liquid to cool for a few minutes.
Step 4
Completely fill two large jars with hot brine. Refrigerate pickles after sealing them with airtight lids and letting them cool to room temperature.
Step 5
You can eat pickle spears on day 2 if you like, but they taste best after 4–5 days. The pickles are ready after 24 hours for thin cucumber slices.