Yield: about 3-4 16 oz. jars of pickles


  • 1 bunch fresh dill
  • 4 cloves garlic, peeled
  • 3-4 medium-large cucumbers
  • 3 cups water
  • 6 tbsp. distilled white vinegar
  • 3 tbsp. kosher salt
« »
  • step 1: HideShow Images

    Add 1 minced or pressed clove of garlic and a few springs of dill to the bottom of each jar.  (Don’t stress over exact amounts.  I’ve made these countless times, undoubtedly different each time, and they have always been great.)

  • step 2: HideShow Images

    Cut the cucumbers into spears or whatever shape you like.  Add the spears to the jars, packing in as many as you can without having to force them in.

  • step 3: HideShow Images

    In a large liquid measuring cup or pitcher, combine the water, vinegar, and salt.  Stir well until the salt is dissolved.  Pour the mixture into each jar over the cucumber spears so they are completely covered.  Top with an additional few sprigs of dill, if desired.  Screw on the lids of the jars.  Repeat with remaining cucumbers, making additional brine as needed (only takes a few seconds!)  Refrigerate for two (agonizing) days.  Enjoy!  Continue to store in the refrigerator…presuming there are leftovers, of course.

  • step 4: HideShow Images

    *The dill pictured here is pickling dill.  I bought it because it was the only dill available at my store this week.  I have used traditional dill many times in the past and the results have been basically the same.