Classic Dill Pickles

We're all about pickles here at TT. From unique pickled veg to all things pickle juice related, we love anything that involves a good brine. That's why we've decided to add a classic dill pickle recipe to our repertoire. Quarters of Kirby cucumbers and fronds of dill are covered in a hot brine of vinegar, coriander and dill seeds, and garlic. After a quick 24-hour pickle, they're ready to enjoy.

This is the perfect quick snack to make the day before a barbecue or summer cookout. Let's be honest, who doesn't love a pickle with their hot dog or hamburger? Feel free to scale up the recipe to fit whatever size crowd you're feeding.

To learn more read, "Brine of the Times."

Recipe from the Tasting Table Test Kitchen

Classic Dill Pickles Recipe
4.6 from 54 ratings
Learn how to make classic dill pickles with this foolproof recipe of Kirby cucumbers brined with dill, coriander, garlic and dill seeds.
Prep Time
10
minutes
Cook Time
5
minutes
Servings
1
quart jar
dill pickles
Total time: 15 minutes
Ingredients
  • 1 pound Kirby cucumbers, quartered lengthwise
  • ¾ cup dill, fronds and stems
  • 1 cup water
  • ½ cup distilled white vinegar
  • ¼ cup sugar
  • 2 tablespoons kosher salt
  • 1 teaspoon whole coriander seeds
  • 1 teaspoon dill seeds
  • 2 garlic cloves, minced
Directions
  1. Into a quart-sized sterilized jar, add the cucumber quarters and dill fronds.
  2. In a small saucepan, bring the remaining ingredients to a boil over high heat, stirring to dissolve the sugar and salt. Once boiling, remove from the heat and pour into the jar over the cucumbers.
  3. Seal the jar and let cool completely, then place in the refrigerator and let pickle for 24 to 48 hours before enjoying.
Nutrition
Calories per Serving 38
Total Fat 0.2 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 8.9 g
Dietary Fiber 0.5 g
Total Sugars 7.2 g
Sodium 254.7 mg
Protein 0.5 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe