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Classic Dill Pickles
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Classic Dill Pickles

Servings: 2 quarts
Author: Debbie


For the brine:

  • ½ cup distilled white vinegar
  • ½ cup cider vinegar
  • 2 Tablespoons sea salt
  • 2 teaspoons sugar
  • 2 Tablespoons of a combination of peppercorns, coriander seeds, and mustard seeds
  • 1 teaspoon dill seeds
  • 2 cups water

For the pickles:

  • 2 pounds Kirby cucumbers, quartered*
  • ½ large bunch dill sprigs, coarsely chopped, stems included
  • 1 pinch dried red pepper flakes
  • 2 cloves garlic, peeled, crushed
  • Hot brine
  • 2 teaspoons black peppercorns
  • 2 teaspoons caraway seeds

Special equipment:

  • 2 one-quart canning jars with lids


For the brine

  • Place both vinegars in a medium to large saucepan.
    classic dill pickles vinegar
  • Add sea salt, sugar and spices (combination of peppercorns, coriander, mustard seeds) and dill seeds, along with 2 cups of water. Bring to a boil.

For the pickles

  • Between the jars, evenly divide the cucumbers (quartered), chopped dill bunches, red pepper flakes, crushed garlic cloves, 2 teaspoons peppercorns and caraway seeds.
    Classic Dill Pickles
  • Pour the hot brine into jars (evenly divided).
    Classic Dill Pickles
  • Cover. Let cool and chill.**


* I had a hard time finding the Kirby cucumbers. It may have been the time of year. I used Persian cucumbers that are readily available at most supermarkets and they couldn't have been better. I would, however, like to find the Kirbys and try them out!
**Although the recipe said to cover the jars once the hot brine is poured over the cucumbers, that made me nervous, so I just set the lid over the jar and when at room temperature, I twisted on the lid and set it in the refrigerator...counting down the hour to devour! Hey...that rhymed! Enjoy!

Gr8 Do Ahead Tip:

Cucumbers can be pickled 2 months ahead. Keep chilled.
Tried this recipe?Mention @Great8Friends or tag #gr8food!