Ingredients
Here’s everything you need for one jar of pickles:
- 6 small pickling cucumbers, sliced into spears
- 4 cloves garlic, thinly sliced
- 4 sprigs fresh dill
- 1 cup white vinegar
- ½ cup water
- 1 tablespoon granulated sugar
- 1½ teaspoons salt
- 1 teaspoon red pepper flakes
- ½ teaspoon black peppercorns
- ½ teaspoon mustard seeds
A Closer Look at the Key Ingredients
Pickling cucumbers. Look for small, firm cucumbers labeled “pickling” or “Kirby.” They have thinner skin, fewer seeds, and a denser flesh than slicing cucumbers, so they hold their crunch in brine. If you can’t find Kirbys, small Persian cucumbers are a good substitute. Avoid large waxy slicing cucumbers, which turn soft and watery.
Fresh dill. Fresh dill gives these pickles their classic aroma and bright, grassy flavor. Dried dill weed isn’t a good substitute here, since it tastes dull by comparison. Use whole sprigs, fronds and stems included.
Garlic. Thinly sliced garlic releases flavor into the brine while still looking pretty in the jar. Over a few days, it becomes mellow and slightly sweet, and many people love eating the pickled garlic too.
White vinegar. Distilled white vinegar provides clean, sharp acidity and keeps the brine clear. Its 5% acidity is the standard for pickling.
Salt. Use pickling salt or kosher salt if you can. Table salt often contains anti-caking agents or iodine that can cloud the brine. If you only have table salt, it will still taste good, but the liquid may look hazy.
Red pepper flakes, peppercorns, and mustard seeds. This trio brings the heat and the traditional pickle-spice flavor. Mustard seeds add a subtle earthy tang, peppercorns give a gentle warmth, and red pepper flakes deliver the main spice.
Instructions
Wash the cucumbers well under cool running water and scrub off any dirt. Trim a thin slice off the blossom end of each cucumber, since that end contains enzymes that can soften pickles over time. Then cut the cucumbers lengthwise into spears that will fit your jar with a little room at the top.
Use a clean glass jar, about a 1-quart (32 oz) size. Pack the cucumber spears upright into the jar, snug but not crushed. As you pack, tuck in the sliced garlic, fresh dill sprigs, red pepper flakes, black peppercorns, and mustard seeds. Distributing the aromatics throughout the jar, rather than piling them on top, gives more even flavor.
In a small saucepan, combine the vinegar, water, sugar, and salt.
Bring the mixture to a simmer over medium heat, stirring until the sugar and salt dissolve completely. You don’t need a hard boil. Once the liquid turns clear and the crystals disappear, you’re ready to pour.
Carefully pour the warm brine over the cucumbers, making sure they are completely submerged. Cucumbers poking above the liquid can spoil or discolor, so top off with a splash of extra brine (equal parts vinegar and water) if needed. Gently tap the jar on the counter to release trapped air bubbles.
Let the jar cool on the counter until it reaches room temperature. Cooling it first prevents condensation and temperature shock inside the fridge.
Seal the jar tightly and move it to the refrigerator. Chill for at least 24 hours before eating.
You can technically eat the pickles after one day, but patience pays off. For the best flavor and crunch, chill for 2 to 3 days before serving. During that time, the brine fully penetrates the cucumbers and the garlic, dill, and spices meld together.