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Easy Homemade Dill Pickles
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Author: Mary Ann Dwyer
  • 3-4 kirby cucumbers about 3/4-1 pound, cut into 1/4 inch slices
  • 1/4 cup fresh dill leaves chopped
  • 1 cup distilled white vinegar
  • 1 cup water
  • 2 1/2 Tbsp. granulated sugar
  • 1 tsp. kosher salt
  • 1 tsp. mustard seeds
  • 1 tsp. black peppercorns
  • 1/2 tsp. red pepper flakes
  1. Toss the cucumbers and dill in a large heatproof glass, stainless steel or ceramic bowl.
  2. In a small saucepan, combine vinegar, water, sugar, salt, mustard seeds, peppercorns and red pepper flakes. Bring to a low boil, stirring until sugar and salt dissolve.
  3. Pour the mixture over the cucumbers and stir until well combined.
  4. Let sit at room temperature until cooled.
  5. Place in a large jar and store in refrigerator for up to 2 weeks.