Ingredients
- 2 lbs pickling cucumbers
- 2 cups white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1½ tablespoons kosher salt
- 6 cloves garlic, thinly sliced
- ½ cup fresh dill sprigs
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- ½ teaspoon coriander seeds
- ½ teaspoon crushed red pepper flakes
- 2 bay leaves
- 1 tablespoon fresh lemon juice
A quick note on why these ingredients matter: white vinegar provides a clean, sharp acidity that’s classic in dill pickle recipes and lets the garlic and dill flavors take center stage. Kosher salt is preferred over table salt because it dissolves cleanly without any additives that could cloud the brine. A modest amount of granulated sugar softens the sharp edge of the vinegar just slightly without making these taste like a sweet pickle — this is very much a savory, garlicky, dill-forward recipe. And the combination of whole black peppercorns, mustard seeds, coriander seeds, and crushed red pepper flakes builds a warm, slightly spicy background flavor that classic deli-style dill pickles are known for.
Instructions
Wash the cucumbers thoroughly and trim a thin slice from both ends of each one. Trimming the ends, especially the blossom end, helps remove enzymes that can lead to softer pickles over time.
Cut each cucumber lengthwise into even spears. Aim for spears of a similar size and thickness so they pickle at a consistent rate — spears that are too thick may take longer to develop flavor all the way through, while inconsistent sizes can lead to some pieces being more flavorful than others.
Pack the cucumber spears tightly into clean glass jars, layering them with the sliced garlic and fresh dill sprigs as you go. Packing the spears snugly (without crushing them) helps keep them submerged in the brine and ensures the garlic and dill are evenly distributed throughout the jar.
In a medium saucepan, combine the white vinegar, water, sugar, kosher salt, black peppercorns, mustard seeds, coriander seeds, crushed red pepper flakes, bay leaves, and lemon juice.
Bring the pickling brine to a gentle simmer over medium heat, stirring until the sugar and salt have completely dissolved. The brine is ready once it looks clear (aside from the visible spices) and no longer feels gritty when tested with a spoon.
Remove the saucepan from the heat and allow the brine to cool slightly before pouring. This step is important for texture — pouring a rapidly boiling brine directly over raw cucumber spears can start to soften them too much before they even reach the refrigerator.
Carefully pour the warm brine over the cucumber spears until they are completely submerged. Make sure the liquid reaches every spear, including any tucked toward the bottom or sides of the jar.
Gently press the cucumbers down with a clean spoon to release any trapped air bubbles and ensure the garlic, dill, and spices are evenly distributed throughout the jar. This step also helps confirm that every spear stays fully submerged in the brine.
Allow the jars to cool to room temperature before sealing them tightly with their lids. Sealing while the jars are still warm can trap condensation inside, which isn’t ideal for a refrigerator pickle meant to last several weeks.
Refrigerate for at least 24 hours before serving. For the best crisp, garlicky dill flavor, let the cucumber spears pickle for 3 to 5 days. As the days pass, the vinegar, garlic, and dill fully penetrate the cucumbers, resulting in that classic deli-style pickle flavor throughout every spear.