These easy homemade dill pickles require just 10 minutes of hands on prep work and are great on sandwiches or eaten straight from the jar!
- 2 1-pint wide-mouth mason jars with lids
- 1 1/2 to 2 pounds small cucumbers (like Kirby)
- 3 cloves garlic
- 1/2 tablespoon coriander seeds
- 1 tablespoon whole peppercorns
- 1 tablespoon kosher salt
- 1/2 tablespoon sugar
- 2/3 cup white vinegar
- 1 1/3 cup water
- 1 large handful fresh dill (or 2 teaspoons dill seeds)
- Wash two mason jars and lids in hot soapy water, rinse, and let air dry.
- Quarter the cucumbers into four slices lengthwise (cut off tips so they to fit inside the jar). Peel and cut the garlic cloves in half.
- In a saucepan, place the coriander seeds, whole peppercorns, sugar, kosher salt, white vinegar and water. Whisk over low heat until fully dissolved, about 1 minute, then remove from the heat.
- In the two clean mason jars, tightly pack the cucumbers, garlic and fresh dill.
- Pour the brine mixture over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.
- Wipe jar rims dry and place the lids on the jars and screw on the rings until they are hand tight.
- Leave the jars in the fridge for 24 hours before tasting. The pickles last up to 1 month in the refrigerator (they’re not shelf stable, but they never last that long!).
- Category: Condiment
- Method: Pickled
- Cuisine: American
Keywords: Homemade Pickles