If you love pickles that are crunchy, garlicky, tangy, and packed with dill flavor, this is the one. This recipe delivers classic deli-style dill pickles with the perfect balance of salt, vinegar, and spice—and no complicated steps.
Whether you’re new to pickling or a seasoned home cook, this is hands-down the best dill pickle recipe you’ll ever try.
Why This Dill Pickle Recipe Is the Best
Extra crunchy texture
Bold garlic and dill flavor
Perfect tang—not too sour
Ready in just a few days
Easy ingredients, no canning required
These pickles taste amazing on burgers, sandwiches, or straight from the jar.
Ingredients
For the Pickles:
2 lbs small cucumbers (pickling cucumbers or Kirby)
4 cloves garlic, smashed
4–6 fresh dill sprigs
1 teaspoon black peppercorns
1 teaspoon mustard seeds
½ teaspoon red pepper flakes (optional)
For the Brine:
2 cups water
2 cups white vinegar (5% acidity)
2 tablespoons kosher salt
1 tablespoon sugar (optional, but recommended)
Step-by-Step Instructions
Step 1: Prep the Cucumbers
Wash cucumbers well and trim off the blossom end (this helps keep pickles crunchy). Leave whole or cut into spears.
👉 Crunch tip: Soak cucumbers in ice water for 1 hour before pickling.
Step 2: Make the Brine
In a saucepan, combine water, vinegar, salt, and sugar. Bring to a boil, stirring until dissolved. Remove from heat and let cool slightly.
Step 3: Pack the Jars
In clean jars, add:
Garlic
Dill
Spices
Pack cucumbers tightly but without crushing them.
Step 4: Add the Brine
Pour warm brine over cucumbers, fully submerging them. Tap jars gently to release air bubbles.
Step 5: Chill and Wait
Seal jars and refrigerate for at least 48 hours.
Best flavor develops after 4–5 days.
How to Get Ultra-Crunchy Dill Pickles (Secret Tips)
If you want the best dill pickle recipe ever, don’t skip these:
Use fresh, firm cucumbers
Cut off blossom ends
Add 1 grape leaf or a pinch of calcium chloride (optional)
Never use iodized salt
Keep pickles cold while fermenting
Flavor Variations You’ll Love
Spicy Dill: Add sliced jalapeños
Garlic Lover’s Pickles: Double the garlic
Half-Sour Style: Reduce vinegar, increase water
Classic Deli: Add coriander seeds
How Long Do Homemade Dill Pickles Last?
Refrigerated: Up to 2 months
Flavor improves over time
Always keep pickles submerged in brine
Serving Ideas
Burgers & sandwiches
Charcuterie boards
Chopped into potato salad
Straight from the jar (no judgment!)
Final Thoughts
This truly is the best dill pickle recipe you’ll ever try—simple, bold, crunchy, and incredibly satisfying. Once you make your own, store-bought pickles just won’t compare.
Try it once, and you’ll be making batch after batch 🥒💚