Easy Homemade Dill Pickles (Sliced) Recipe | Crunchy & Tangy
Learn how to make homemade sliced dill pickles that are crisp, tangy, and full of garlic and dill flavor. Easy recipe with simple ingredients—no canning required!
Equipment
- Mason jars with lids
- Funnel
- Tongs
- Saucepan (for brine)
- Cutting board and knife
Ingredients
- 2 lbs Kirby or Persian cucumbers
- 4 cups water
- 2 cups white vinegar
- 3 tbsp kosher salt
- 4 garlic cloves, peeled
- 1 bunch fresh dill
- 2 tsp mustard seeds (optional)
- 1 tsp black peppercorns
- Red pepper flakes (optional, for spice)
Instructions
- Sterilize Jars: Boil jars and lids for 10 minutes.
- Prep Cucumbers: Wash and slice into spears or chips.
- Make Brine: In saucepan, combine water, vinegar, and salt. Bring to a boil, then cool slightly.
- Pack Jars: Add dill, garlic, and spices to jars. Pack cucumbers tightly.
- Add Brine: Pour warm brine over cucumbers, leaving ½ inch headspace. Seal jars.
- Pickle: Refrigerate for 24 hours for quick pickles, or leave at room temperature for 1–2 weeks for fermentation.
- Serve: Enjoy chilled, straight from the jar or as a garnish.
- Tip: For extra crispness, use firm cucumbers and avoid pouring boiling brine directly over them.
Notes
- Kirby cucumbers are best for crunch; Persian cucumbers work well too.
- Fresh dill gives the most flavor; dried dill can be used if necessary.
- Quick pickles must be refrigerated; fermented pickles can be shelf‑stable if properly canned.
- Add grape leaves or a pinch of black tea leaves to jars to help maintain crispness.
- Store quick pickles up to 3 weeks in fridge; fermented pickles up to 6 months in pantry.