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Easy Homemade Dill Pickles

Prep Time20 mins
Cook Time5 mins
Total Time25 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


  • Toss the cucumbers and dill in a large heatproof glass, stainless steel or ceramic bowl.
  • 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.
  • Pour the mixture over the cucumbers and stir until well combined.
  • Let sit at room temperature until cooled.
  • Place in a large jar and store in refrigerator for up to 2 weeks.