Celery Free Classic Dill Pickles
Crunchy, garlicky, and loaded with fresh dill flavor, these homemade pickles are the kind of thing that makes you wonder why you ever bought a jar at the store. The brine is a simple mix of distilled white vinegar, water, kosher salt, and a touch of sugar — no mystery ingredients, no fillers, just clean and straightforward pickling. Trimming the blossom end of each cucumber before packing is a small but smart step that keeps the finished pickles satisfyingly snappy rather than soft. Mustard seeds, black peppercorns, and optional red pepper flakes layer in complexity, while fresh dill sprigs and dill seeds make sure that classic pickle aroma hits you the moment you open the jar. The optional grape or horseradish leaves are a traditional trick for maintaining that satisfying crunch through the full three weeks of refrigerator life. Because everything goes together in mason jars with a quick stovetop brine, there's no canning equipment or special skills required — just a little patience while they chill. After 48 hours in the fridge, you'll have tangy, deeply flavored pickles that are perfect alongside sandwiches, chopped into potato salad, or eaten straight from the jar.
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Learn more →Ingredients
8 servings
- 2 lbs kirby or persian cucumbers (about 8–10 small cucumbers)
- 1 ½ cups distilled white vinegar
- 1 ½ cups water
- 1 tbsp kosher salt
- 1 tsp granulated sugar
- 4 cloves garlic, peeled and smashed
- 4 sprigs fresh dill
- 1 tsp dill seeds
- 1 tsp black peppercorns
- ½ tsp red pepper flakes (optional)
- ½ tsp mustard seeds
- 2 grape leaves or 2 horseradish leaves (optional)
Instructions
- 1
Trim about 1/8 inch off the blossom end (the end opposite the stem) of each cucumber — this removes enzymes that can soften the pickles. Cut the cucumbers into spears by halving lengthwise, then halving again, or slice into 1/4-inch rounds.
- 2
Divide the garlic, fresh dill sprigs, dill seeds, black peppercorns, mustard seeds, and red pepper flakes (if using) evenly between two clean wide-mouth quart mason jars. If using grape or horseradish leaves, place one in each jar against the inside wall.
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