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

Dill Pickles

This easy pickling tutorial teaches you how to make quick refrigerator pickles that can be applied to just about any vegetable! 
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Course: Appetizer
Cuisine: American
Keyword: dill pickles, homemade pickles, how to pickle, pickling vegetables
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2 quarts
Calories: 288kcal
Author: Nicole Gaffney (ColeyCooks.com)

Ingredients

Basic Brine

  • 2 cups white distilled vinegar
  • 1 cup water
  • ¼ cup sugar
  • 1 tablespoon kosher salt

Dill Pickles

  • 6-8 small kirby cucumbers sliced ½ inch thick
  • 2 cloves garlic sliced
  • ¼ small onion optional
  • 6 sprigs fresh dill
  • 1 teaspoon black peppercorns
  • 2 teaspoons coriander seed
  • 2 teaspoons mustard seed

Instructions

  • 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.
  • 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.

Nutrition

Calories: 288kcal | Carbohydrates: 50g | Protein: 7g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 3522mg | Potassium: 1361mg | Fiber: 8g | Sugar: 38g | Vitamin A: 893IU | Vitamin C: 34mg | Calcium: 194mg | Iron: 3mg