Dill pickles are the perfect addition to meals of all sorts sandwiches, fried chicken, and more.
You’ll know precisely why when you take the first bite of a homemade dill pickle.
These pickles have a classic salty-tangy dill pickle flavor.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Theyre notkosher dills(meaning no garlic).
Learn how to make kill pickles.
They’re not at all difficult to make.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
What’s the Best Cucumber for Pickles?
The best cucumber for homemade pickles is pickling cucumbers, also called Kirby cucumbers.
Youll often see pickling cucumbers packaged in bags and labeled “fresh pickles.”
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Persians and English cucumbers have thicker skin, and the seeds in these cucumbers are often larger.
This leads to a softer pickle that loses a bit of its all-important crunch.
What’s Needed To Make Dill Pickles?
Credit:Caitlin Bensel, Food Stylist: Torie Cox
This dill pickle recipe is fairly simple.
These ends contain an enzyme, pectinase, that can speed up softening during the pickling process.
Not sure which end is the blossom end?
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Just trim both ends by about 1/8 inch to be sure.
Can I Reuse the Brine?
You absolutely canreuse pickle brine.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Once you empty out a jar, add more cucumber spears or vegetables.
(Consider replacing the dill, too, if it’s looking brown.
Fresh is best.)
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Top off with a little water if needed.
you’re able to reuse the brine one or two times.
If you see any cloudy spots or mold, ditch the pickles and brine.
How To Store Dill Pickles
These dill pickles will last in the fridge for about a week.
Do not freeze them.
They will not thaw well and will be mushy.
Cook until salt dissolves, about 1 minute.
(If spears are too long, trim to fit the jar.)
Pour hot vinegar mixture evenly into jars.
Let cool, and chill:
Cool to room temperature.
Screw on lids and refrigerate for 24 hours before serving.
Store in the refrigerator.
We suggest making pickles with Kirby or pickling cucumbers.
They’re smaller and firmer with a thinner skin that absorbs the brine more easily.
The farmers' market is a great place to find cucumbers for pickles.
But you’re free to also find them at grocery stores.
Sometimes they’re called “fresh pickles.”
