Dill Pickles Recipe

Name: Dill Pickles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 1/2 cups distilled white vinegar; 1/4 cup sugar; 4 teaspoons kosher salt; 1 teaspoon mustard seeds; 1 teaspoon coriander seeds; 3/4 teaspoon dill seeds; 2 cups hot water; 2 pounds kirby cucumbers, sliced 1/4 inch thick; 3/4 cup coarsely chopped dill; 3 garlic cloves, coarsely chopped

Servings: persons

1 1/2 cups distilled white vinegar
1/4 cup sugar
4 teaspoons kosher salt
1 teaspoon mustard seeds
1 teaspoon coriander seeds
3/4 teaspoon dill seeds
2 cups hot water
2 pounds kirby cucumbers, sliced 1/4 inch thick
3/4 cup coarsely chopped dill
3 garlic cloves, coarsely chopped

1
In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved.
2
Let the brine cool.
3
In a large bowl, toss the cucumbers with the dill and garlic.
4
Pour the brine over the cucumbers and turn to coat.
5
Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap.
6
Refrigerate the pickles overnight, stirring once or twice.
7
Serve cold.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups distilled white vinegar, 1/4 cup sugar, 4 teaspoons kosher salt, 1 teaspoon mustard seeds, and more.

Yes, Dill Pickles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dill Pickles

How did you like this recipe?

Frequently Asked Questions