There’s something about the crisp snap of a freshly-pickled cucumber that just can’t be beat. And when it comes to pickles, there’s no flavor more beloved than classic dill. These pickles are the perfect balance of tangy, salty, and just a little bit spicy, making them the ultimate snack or addition to any sandwich or burger.
But what makes these pickles truly special is the way they bring people together. Whether it’s a family recipe that’s been passed down for generations or a batch made with friends on a lazy summer afternoon, dill pickles have a way of creating memories and building connections that last a lifetime.
So if you’re looking for a recipe that’s both delicious and nostalgic, look no further than these classic dill pickles. They’re the perfect way to add some flavor to your day and bring a smile to your face.
- 4-6 pickling cucumbers
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 2 tablespoons kosher salt
- 1 tablespoon sugar
- 4-5 cloves garlic, peeled
- 4-5 sprigs fresh dill
- 1 teaspoon black peppercorns
- Slice the cucumbers into spears or rounds, depending on your preference, and set aside.
- In a medium saucepan, combine the vinegar, water, salt, and sugar. Bring the mixture to a boil, stirring occasionally until the salt and sugar are dissolved.
- Place the garlic cloves, dill sprigs, and peppercorns into a clean quart-sized jar. Add the sliced cucumbers to the jar, packing them in tightly.
- Pour the hot vinegar mixture over the cucumbers, making sure they are fully submerged. Screw the lid on tightly and let the jar cool to room temperature.
- Once cooled, place the jar in the refrigerator and let the pickles sit for at least 24 hours before enjoying. These pickles will keep in the refrigerator for up to one month.
These refrigerator dill pickles are just as tasty and easy to make as their canned counterparts, and they’ll be ready to eat in just a day or two. So go ahead and make a batch today – your taste buds (and your friends and family) will thank you!