Macadamia 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. Small Kirby or Persian cucumbers are packed tightly with fresh dill, dill seeds, smashed garlic, black peppercorns, and mustard seeds before a hot vinegar brine is poured over the top — it's a straightforward process that produces seriously impressive results. Trimming the blossom end of each cucumber is a small but smart step that keeps the pickles firm rather than soft, and the optional grape or horseradish leaves add an extra layer of crunch if you want to go the extra mile. The brine comes together in just a few minutes on the stovetop, and once the jars are sealed and chilled, the hardest part is waiting the 48 hours for the flavors to fully develop. Every ingredient here is clean and whole, so there's no need to scrutinize store-bought labels for unexpected additives or shared-facility concerns. These refrigerator pickles keep for up to three weeks, meaning you'll have a ready supply to pile onto sandwiches, serve alongside burgers, or snack on 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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