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Classic Dill Pickles

5.0

(8)

Image may contain Plant Food Relish Vegetable and Cucumber
Photo by Eva Kolenko.
Cooks' Note

Also try it with...Carrots, unripe green tomatoes, brussels sprouts

Recipe information

  • Yield

    Makes 2 quarts

Ingredients

For the brine:

1 cup distilled white vinegar
2 tablespoons kosher salt
2 teaspoons sugar
2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds)
2 cups water

For the pickles:

2 pounds kirby cucumbers, quartered
10 large dill sprigs
Hot brine (see formula, left)—using
2 teaspoons black peppercorns
2 teaspoons caraway seeds

Special equipment:

Two 1 quart canning jars with lids

Preparation

  1. For the brine:

    Step 1

    Bring 1 cup distilled white vinegar, 2 tablespoons kosher salt, 2 teaspoons sugar, up to 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds), and 2 cups water to a boil in a saucepan. Pour over vegetables in jars.

  2. For the pickles:

    Step 2

    Divide 2 pounds kirby cucumbers, quartered, and 10 large dill sprigs between jars.

    Step 3

    Dividing evenly, pour hot brine (see formula, left)—using 2 teaspoons black peppercorns and 2 teaspoons caraway seeds for the spices—into jars and cover. Let cool, then chill.

  3. Do Ahead

    Step 4

    Cucumbers can be pickled 2 months ahead. Keep chilled.

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