Classic Dill Pickles


Fancy knowing how to make your own pickles? Browse no further!


While this does seem like quite the undertaking (If you haven’t done any research, pickling vegetables at home may sound like a daunting task) but let me tell you how easy-peasy-“pickle”-squeezy this was! All it takes is a few cucumbers, some spices, a jar and a teensy bit of patience (don’t worry- you’ll get to eat your pickles within 24 hours of making them… No waiting 10-20 days here!).


Spencer has been wanting to try pickles at home for quite some time and after a vast amount of searching through recipes and reading techniques, he just followed a basic ratio of vinegar-to-cucumber and added the spices he wanted from there. Don’t be deterred by the “lack” of GREEN in these pickles… most pickles you’re probably used to from the store have dyes or coloring added to them to give them that vibrant green hue. You can totally add green food coloring to these if you’d like- it might make the experience a little more fun, especially if kiddos are involved (and no judgement here- I am part cake decorator at heart… we put food coloring in EVERYTHING!) we just chose not to add the coloring in this recipe. These pickles will stay crunchy and delicious for up to two weeks in your refrigerator and are perfect for snacking, adding to a burger or even frying- Air fryer pickles recipe coming soon!


What you will need:

  • Distilled White Vinegar
  • Kosher Salt
  • Whole Black Peppercorns
  • Crushed Red Pepper Flakes
  • Dried Dill
  • Minced Garlic
  • Cucumbers
  • 1 quart Glass Jar (We used a Bormioli Rocco Fido Jar- vintage looking and very functional!)


Classic Dill Pickle

Easy to follow recipe on how to make your very own dill pickles- right at home!
Prep Time 5 mins
Cook Time 10 mins
0 mins
Course Condiment, Snack


  • 1 quart canning jar such as a Fido or Mason


  • 1 cup Distilled White Vinegar
  • 1 1/2 cup Water
  • 1 Tbsp Kosher Salt
  • 1 tsp Whole Black Peppercorns
  • 1/2 tsp Crushed Red Pepper Flakes
  • 1 Tbsp Dried Dill
  • 1 1/2 tsp Minced Garlic
  • 1 1/4 lb Sliced Cucumbers


  • Bring the vinegar, water and salt to a boil in a medium saucepan over medium heat, make sure to stir until salt is dissolved. Once boiling, remove from the heat
  • Add your peppercorns, pepper flakes, garlic and dill to your jar. Then top with your cucumbers, making sure to pack them tight.
  • Pour you vinegar mixture over the cucumbers and spices until completely submerged. Keep the lid off and leave uncovered for an hour our so to let the cucumber cools down. Then cover and refrigerate for at least 24 hours before tasting.


  • Pickles will be good in the refrigerator for up to two weeks. 
Keyword Condiment, Dill, Pickles, Snack

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