Paraben Free Classic Dill Pickles
There is something deeply satisfying about making your own pickles from scratch, and this recipe delivers that perfect balance of tangy, garlicky, and herbaceous in every crunchy bite. Kirby and Persian cucumbers are ideal here because their firm flesh holds up beautifully to the brine, giving you that satisfying snap that store-bought jars so rarely achieve. The brine itself is refreshingly straightforward — distilled white vinegar, water, kosher salt, and a touch of sugar — so you know exactly what is going into every jar without having to decode a commercial ingredient list. Fresh dill sprigs, dill seeds, smashed garlic, black peppercorns, and mustard seeds layer in real, bold flavor the way nature intended, with no synthetic preservatives or additives in sight. The optional grape or horseradish leaves are a clever touch that helps keep the pickles crisp, and the optional red pepper flakes add a gentle kick if you like a little heat. After just 24 to 48 hours in the fridge, you have a batch of deeply flavorful pickles that are endlessly versatile — piled onto sandwiches, served alongside a charcuterie board, 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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