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Homemade Dill Pickles

Rated as 4 out of 5 Stars
57k

"If you make a simple salt brine, add some spices, and submerge Kirby cucumbers in it for about a week, you get some fairly delicious pickles. I'm pretty sure if you measure your salt right and store the fermenting pickles at an appropriate temperature you'll get crunchy pickles."
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Ingredients

7 d 15 m servings 12
Original recipe yields 16 servings

Directions

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  1. Place water, salt, and garlic into a large saucepan. Add cloves, bay leaves, coriander seeds, and black peppercorns. Stir until salt is dissolved. Heat over low for just a few minutes to bring water to room temperature. The water should not be warm. Watch Now
  2. Place some dill flowers in the bottom of a jar or crock large enough to hold the cucumbers, spices, and some brine. Place a few of the cucumbers on top of the dill weed. Alternate layers of dill flowers and cucumbers, ending with a layer of dill. Pour pickling brine into the crock. Gently tap or shake the crock to eliminate any air bubbles. Weigh down the pickles with a small ramekin to ensure they stay below the surface of the brining liquid. Top with more brine. Reserve any extra brine to add if necessary during the fermentation process. Cover crock. Watch Now
  3. Place crock where it can ferment at a temperature between 65 and 75 degrees F. Let pickles ferment for a week, checking every day to ensure pickles remain submerged. Small bubbles may appear; this is a normal product of the fermentation process. Add more brine if necessary. Watch Now
  4. After about 8 days, you can skim off the foam. Test a pickle for flavor and crunch. You can continue fermenting them for a couple more days or, if you like them at this point, transfer pickles to a large jar. Fill jar with the brine from the fermentation process. Cover and store finished pickles in the refrigerator. Watch Now

Footnotes

  • Cook's Notes:
  • You need exactly 80 grams of salt for 8 cups of water. The brand I use weighs about 10 grams per tablespoon, but yours may vary, so it's best to use a scale.
  • Ferment at room temperature (I hear that between 70-75 F. is ideal) for about a week. Check every day as these can ferment fast. They are done when you like the taste. If you go too far, they start to get soft, and the inside gets hollow. Keep the brine level topped off.
  • This makes extra brine for topping off.
  • Pickling Spice Note: I tend not to like a lot of spices in my pickles, so I believe the amounts listed here are fairly puny compared to most recipes. Feel free to find one of the many pickling spices recipes online, and use that instead.

Nutrition Facts


Per Serving: 12 calories; 0.1 2.9 0.5 0 2887 Full nutrition

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Reviews

Read all reviews 11
  1. 12 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I find that fermentation results are more variable, & less controllable, than those of any other food preparation method. They can be affected by any of the following: the ratio of salt to water...

Most helpful critical review

Extremely salty. Not edible. Flavor - yuk. No redeeming facets.

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I find that fermentation results are more variable, & less controllable, than those of any other food preparation method. They can be affected by any of the following: the ratio of salt to water...

This is a very old fashioned way of doing dills. It is exactly the way my Ukrainian grandmother and aunt made pickles. They are delicious and perfectly sour. I do omit any spices, using only lot...

Extremely salty. Not edible. Flavor - yuk. No redeeming facets.

These were way too salty if you ate them fresh from the jar after 8 days. However, I completely rinsed the pickles in fresh water and then put them in glass sealable jars that were filled with f...

Now I was convinced the majority of reviews saying this was too salty didn't weigh their salt out. I weighed my salt out since I wasn't using kosher salt. Luckily I decided to taste the brine be...

OMG Soooooo salty!!!!!

The pickle smell wonderful and are still fermenting!

I’ve made it. I think next time to cut the amount of salt a bit. But otherwise it turned out very nice! I’ve transferred the pickles into mason jars and kept them in my fridge for quite a long t...

Made it. Pickles turned out awesome!!! Will make again!