Lupin Free Classic Dill Pickles
There is something deeply satisfying about making your own pickles from scratch, and this classic dill version delivers that perfect balance of tangy, garlicky, and herbaceous in every crunchy bite. Kirby and Persian cucumbers are the stars here — their firm flesh holds up beautifully to the hot brine, especially when you trim the blossom end to keep things crisp rather than soft. The brine itself is a simple combination of white vinegar, water, kosher salt, and just a touch of sugar, seasoned with fresh dill, dill seeds, mustard seeds, peppercorns, and optional red pepper flakes for a gentle kick. Store-bought pickles can be a minefield of unnecessary additives and hard-to-verify processing aids, so knowing exactly what goes into your jar is a genuine relief. The optional grape or horseradish leaves are a clever old-school trick that helps maintain that satisfying snap. After just 24 to 48 hours in the fridge, you have bright, bold pickles that blow anything from the grocery store shelf out of the water — and they keep for up to three weeks, if they last that long.
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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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