Using only a handful of pantry ingredients, a Mason jar, and a few hours in the refrigerator, you can make classic dill pickles that are just as tangy and flavorful as those prepared according to more traditional (and labor-intensive) canning techniques. Plus this recipe can be scaled with ease, meaning you can make just one jar or ten in a matter of minutes. So if you’re a pickle lover but short on time, this method is for you.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 5 min |
| Yield: | 1 quart |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 5 min |
| Yield: | 1 quart |
Ingredients
- 1 cup rice wine vinegar or distilled white vinegar
- Kosher salt
- 1 teaspoon whole black peppercorns
- 1/4 teaspoon crushed red pepper flakes
- 6 sprigs dill
- 3 cloves garlic
- 1 1/4 pounds kirby cucumbers, ends trimmed (about 4 medium cucumbers; see Cook’s Note)
Instructions
- Bring the vinegar, 1 1/2 cups water and 1 tablespoon salt to a boil in a small saucepan over medium heat, stirring until the salt is dissolved, about 3 minutes. Remove from the heat.
- Meanwhile, place the peppercorns, red pepper flakes, dill and garlic in a 1-quart Mason (or other glass) jar. Pack the cucumbers in the jar as tightly as possible.
- Pour the vinegar mixture over the cucumbers so the cucumbers are completely submerged. Leave uncovered and allow to cool to room temperature, about 1 hour. Cover and refrigerate for at least 1 day before using. The pickles will keep in the refrigerator for up to 2 weeks.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 19 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 238 mg |
| Serving Size | 1 of 8 servings |
| Calories | 19 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 238 mg |
Reviews
This was my first attempt at making pickles. I made four different recipes including this one. Very easy to make and I followed as written. I tried them a couple of days later and they were good, but didn’t have a strong flavor. I waited another few days later and they were better.
Love this! I modified by using 2 tsp of pickling spice instead of black peppercorns and more garlic. Wow, just the way I like it!!
Can I use any type of cucumber?
DELICIOUS…..
What is a “Kirby” cucumber?
I do it the same way when using Jalapeños.
Great recipe! I will use it again! I saw several other reviews asking about how long they will keep in the fridge. I was told several weeks. At our house, they don’t last that long. I did read in several other recipes that if the brine starts to look really cloudy it is time for them to go.
These are so good and couldn’t be easier to make . I’ve been looking for a good pickle recipe and this is it.
Did you pack the jars tight with cucumbers? Sorry but I’m new to this and curious. Also did they taste like actual pickles the next day?
I make a version of these with cider vinegar. They defenatly last two weeks.