- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This homemade dill pickle recipe is easy and results in crispy, flavorful pickles far surpassing store-bought pickles. You have two options based on your preference: hot-brined or cold-brined pickles. Hot-brined pickles are ready in a day, offering a quicker option, while cold-brined pickles take 3 to 5 days before they are ready. Cold-brined pickles are more crisp and retain a vibrant green color. For a more detailed comparison, please refer to the article above.
Ingredient:
- 6 pickling cucumbers, like Kirby (21oz or 600g)
- 5 cloves garlic
- 4 sprigs fresh dill
- 1 dried arbol chili pepper, optional
- 4 whole peppercorns
- 1 cup (236ml) white vinegar, 5% acidity
- 1/2 cup (118ml) water
- 2 teaspoons (12g) pickling salt or sea salt, plus 1/4 teaspoon (2g) for brine, recommend using weight, see notes
- 1 teaspoon sugar
- 1/4 teaspoon yellow mustard seeds
- 1/4 teaspoon whole coriander seeds
- 1/4 teaspoon dill seeds, optional
