Making our homemade dill pickles is incredibly easy, and the result is crispy and full of flavor, far surpassing store-bought pickles. You have two options based on your preference: hot-brined or cold-brined pickles. Hot-brined pickles are ready within a day, offering a quicker option, while cold-brined pickles take 3 to 5 days to be ready. However, the cold-brined pickles have the advantage of being crisper and retaining a vibrant green color. For a more detailed comparison, please refer to the article above.
1 pound 5 ounces (600 grams) pickling cucumbers like Kirby, 6 medium
5 cloves garlic
4 sprigs fresh dill
1 dried arbol chili pepper, optional
4 whole peppercorns
1 cup (236 ml) white vinegar (5% acidity)
1/2 cup (118 ml) water
2 teaspoons (12 grams) pickling salt or sea salt, plus 1/4 teaspoon (2 grams) 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
Prepare the cucumbers, garlic, and dill. Cut the ends off the cucumbers and cut them into spears lengthwise (I typically get 6 spears per cucumber). For garlicky pickles, mince the garlic. For a milder garlic flavor, leave the garlic cloves peeled and whole. Chop half of the dill and keep the rest as whole sprigs.
In a large bowl, toss the cucumbers with 2 teaspoons of salt, peppercorns, garlic, chopped dill, and optional arbol chili pepper. Let them sit for 30 minutes.
Pack the cucumbers tightly into a 1-quart (1 liter) jar. If some cucumbers don’t fit, cut them in half and place them on top of the packed spears. Scrape all the dill, garlic, and salt from the bowl into the jar. Slide the chili and whole dill sprigs down the side of the jar.
In a small saucepan, bring vinegar, water, 1/4 teaspoon (2 grams) salt, 1 teaspoon sugar, mustard seeds, coriander seeds, and dill seeds to a boil.
If you’re making hot-brined pickles, immediately pour the hot brine over the cucumbers to fully submerge them. Leave about 1/8-inch of space between the top of the brine and the jar lid. Let the jar cool to room temperature, then tighten the lid finger tight and refrigerate.
If you prefer cold-brined pickles, allow the brine to cool to room temperature before pouring it over the cucumbers to fully submerge them. Leave about 1/8-inch of space between the top of the brine and the jar lid. Tighten the lid finger tight and refrigerate.
For the first night, place the jar upside down in a bowl, then turn it right-side-up the next day. Hot-brined pickles will be ready the next day, while cold-brined pickles need 3 to 5 days before they’re ready to enjoy. The pickles will last in the fridge for up to one month.
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