Dill Pickles

Two half gallon mason jars of dill pickle slices on a wood table.

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This easy pickling tutorial teaches you how to make quick refrigerator pickles that can be applied to just about any vegetable! 



Basic Brine

  • 2 cups white distilled vinegar
  • 1 cup water
  • 1/4 cup sugar
  • 1 tablespoon kosher salt

Dill Pickles

  • 6-8 small kirby cucumbers, sliced 1/2 inch thick
  • 2 cloves garlic, sliced
  • 1/4 small onion (optional)
  • 6 sprigs fresh dill
  • 1 teaspoon black peppercorns
  • 2 teaspoons coriander seed
  • 2 teaspoons mustard seed


  1. Combine the vinegar, water, sugar and salt in a medium saucepan and bring up to a boil. While that's cooking, layer the cucumbers, garlic, onion, dill and spices in two quart sized jars.
  2. When the liquid is boiling, remove it from the heat and pour over the cucumbers. Seal the jars and refrigerate. These pickles will keep for several months in the refrigerator.


Keywords: how to pickle, homemade pickles, pickling vegetables, dill pickles