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Sour Dill Pickles

Sour Dill Pickles

Serves: 8

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Total Time: 


1 pound pickling cucumbers
4 garlic cloves
1 (0.75-ounce) package fresh dill
1 1/3 cup white distilled vinegar
2/3 cup water
3 tablespoons kosher salt
2 tablespoons granulated sugar
1 tablespoon yellow mustard seeds
1 teaspoon black peppercorns
1 teaspoon red pepper flakes


With a fork, poke several holes all over the surface of each cucumber. Place the cucumbers, garlic and dill in a large sealable jar with a tight-fitting lid. In a medium saucepan, combine remaining ingredients and bring to a boil. Once the salt and sugar have dissolved, remove the liquid from the heat and cool to room temperature. Pour the cooled pickling liquid over the cucumbers and tightly attach the lid. Refrigerate for 3 days before serving.

Photo Credit: Ramona King

About the recipe

Crunchy, garlicky, dill pickles can be very easy to make at home. Unlike quick bread and butter pickles, these salty cucumbers undergo a three-day fermentation process inside an airtight jar. Poking numerous holes in the cucumbers allows the brine to penetrate to the center.