Serve these dill pickles in sandwiches, chopped through salads or with cold meats and salmon.

What you need to know before you start

The entire cooking process takes roughly 10 minutes, however you will need to begin this recipe 1 week in advance to allow the cucumbers to fully pickle and develop. On the day of cooking, you’ll also need to set aside 4 hours for the cucumbers to chill. Basic equipment is required, including a saucepan and a 1L jar with a lid (or multiple smaller jars). 

Why is this the best dill pickles recipe?

Better than anything you’ll find in the supermarket, these homemade pickles are fresh, crunchy and tangy. Perfect for burgers, sandwiches or eaten straight from the jar, the addition of dill and other spices imparts an aromatic flavour to the cucumbers, giving the pickles their signature bite. 

The longer these pickles sit, the better they become, so it’s recommended you wait for 1 week after preparing them before enjoying your pickles. They’re perfect for having on hand in the fridge, and make great edible gifts for Christmas, birthdays or house warmings. 

What is the best vinegar to use for pickles?

For this recipe, we use white vinegar for a classic tangy flavour. Other pickle recipes may call for apple cider vinegar for a touch of sweetness, or white wine vinegar for a milder acidity and a slightly floral aroma. You can also use red wine vinegar, malt vinegar or a combination of your favourite types. 

How long does it take for a cucumber to become a dill pickle?

It takes a few days for a cucumber to turn into a pickle. It’s recommended you leave your cucumbers in the fridge for a full week before serving, to maximise the time they sit in the pickling liquid for best results. 

What ingredients you’ll need 

Small pickling cucumbers: The firm texture and mild flavour of these small cucumbers make them the perfect choice for pickling.

Dill: Fresh dill adds a vibrant, aromatic and slightly grassy flavour that creates the base for a classic dill pickle. 

Bay leaves: Bay leaves contribute a subtle earthy, herbal note to the brining liquid. 

Peppercorns: Whole mixed peppercorns infuse the brine with a mild heat and spicy complexity.

Mustard seeds: Mustard seeds release a slight tangy, earthy heat that enhances the pickle brine with a gentle bitterness and bite.

Coriander seeds: Coriander seeds provide a citrussy, slightly sweet flavour that balances the brine and adds aromatic complexity to the pickles.

White vinegar: The sharp acidity of white vinegar creates the tangy base of the brine, helping preserve the cucumbers while balancing the spices and salt.

Salt flakes: Salt enhances the brine, contributing to the pickling process and intensifying the flavour.

What is the secret to crisp dill pickles?

Be sure to cover your clean and trimmed cucumbers in iced water and chill for 4 hours. Don’t skip this step, as the cold water will help to keep the pickles crunchy. It’s also important to choose firm, ripe cucumbers. Look for ones that are free from imperfections and that don’t give when gently bent. 

How to store dill pickles

Store your pickles in a 1L sterilised jar or multiple smaller jars in the fridge. Once opened, as long as the pickles are submerged in the pickling liquid, they should last for up to 3 months in the fridge. Learn how to properly sterilise jars here.  

How to use dill pickles

Dill pickles can be used in a variety of different dishes, including sandwiches, toasties and alongside skewers and flat bread. You can also stir it through homemade tartare sauce, while the pickle juice can be used in salad dressings, a Bloody Mary or pickle bread.  

If you love our dill pickles recipe, try this 

In the pickling mood? Try your hand at our selection of homemade pickle recipes:

• Malay pickle
• Smashed cucumber and radish pickle 
• Gin pickles