Hold on to your horses! This is the best, easiest, most delicious dill pickle recipe ever and no canning involved! They are crunchy and crisp. This will make you a hero with your pickle-loving friends and family!

“This recipe will make you a hero with your
pickle-loving friends and family!”

– Brenda

The Ingredients

Makes 4 quarts of pickles

• 4 empty large mouth quart jars with lids
• 2 quarts of water
• 1 cup of white vinegar (cider vinegar can also be used)
• 1/2 cup of pickling salt
• 3-4 lbs of cucumbers
• fresh or dried dill
• 8 fresh garlic cloves
• 4 jalapeño or serano peppers
• 1 tablespoon of whole mustard seeds
• coriander seeds
• red pepper flake
• black peppercorns

Instructions

1. Wash jars with hot soapy water and rinse well. Set jars in the sink so spills will not be an issue.
2. Heat up the water, vinegar, and pickling salt in a sauce pan on high heat and stir until salt is dissolved. Bring mixture to a rolling boil.
3. As water mixture is heating up, wash cucumbers and cut them as desired. Spears work really well for filling a jar to the maximum. However, slices are great too.
4. Put fresh dill, garlic cloves and peppers in the bottom of each jar as desired. I recommend 2 cloves of garlic and 1 jalapeño per jar. Obviously, the more peppers, the more heat they pass on to the pickles. The pickled garlic cloves and pickled peppers are my husband’s favorite part of this recipe!
5. Add mustard seeds, coriander, red pepper and black peppercorns in the bottom of each jar as desired. I recommend a small pinch of the seeds and coriander. I add only a couple pepper flakes and peppercorns.
6. Next, fill each jar with cucumbers.
7. Carefully fill each jar with the boiling brine until the cucumbers are fully covered. Leave a little air at the top between the liquid and the lid.
8. Screw on the lids and leave jars on the countertop to cool for 2-3 days.
9. After cooling, jars should be refrigerated. Pickles taste best after letting them cure in the jars for 2 weeks. However, there’s no reason not to go ahead and try them sooner. (The pickles will keep for several months at least as long as they are refrigerated. Use care and discard if the texture or smell changes.)

ENJOY! Let me know how you like your pickles! Post pictures below too! Check out our other blog posts for the ultimate dried banana fruit jerky snack! Subscribe and never miss out!