Gut Friendly Classic Dill Pickles
Crunchy, garlicky, and fragrant with fresh dill, these homemade spears are the kind of pickle that makes you reach back into the jar for just one more. The brine is a simple combination of distilled white vinegar, water, kosher salt, and a touch of sugar — clean, straightforward ingredients with no mystery additives or preservatives hiding in the mix. That matters when you're paying attention to what goes into your gut, because store-bought pickles often sneak in stabilizers and artificial flavors that can throw things off. Trimming the blossom end of each cucumber is a small but smart step that keeps the texture satisfyingly crisp rather than mushy. Optional grape or horseradish leaves add a tannin boost that also helps maintain that satisfying snap. The whole process is low-effort and deeply rewarding — pack the jars, pour the hot brine, and let the fridge do the rest. After 48 hours you'll have a bright, tangy pickle that's as easy on your digestive system as it is delicious 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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