Savor the crunch with this simple yet irresistible dill pickle recipe, blending crisp cucumbers with a tangy brine and aromatic dill to create the perfect homemade snack or sandwich accompaniment.
Begin by combining the vinegar, water, and kosher salt in a large saucepan. Heat over medium-high until the mixture boils and the salt is fully dissolved.
3 cups White Vinegar, 3 cups Water, 2 tbsp Kosher Salt
In each sterilized jar, layer the bottom with a grape leaf, then add 1 tablespoon each of pickling spices and dill seeds, followed by 4 sprigs of dill.
Tightly pack the cucumber spears into the jars, ensuring minimal gaps.
6 lbs. Cucumbers
Pour the hot vinegar mixture over the cucumbers, filling each jar to just below the rim.
Seal the jars. If refrigerating, let them sit for two weeks to develop flavor. For canning, follow the water bath method for 15 minutes with a 1/2" headspace.
Notes
Ensuring Your Pickles Stay Crisp
Choosing the Right Cucumbers: Persian and Kirby’s cucumbers are ideal for their firm texture.
Preparation Tips: Use cucumbers immediately after picking, and chill in an ice bath for 4-5 hours before pickling.
Proper Processing: For refrigerator pickles, enjoy within 2 months. For longer storage, canning is your best bet, using quality jars like Ball for reliability.