Dill Pickles Recipe

Dill Pickles


1 lb cucumbers, quartered

3/4 cup white wine vinegar

1/4 small sweet onion, thinly sliced

2 cloves garlic, smashed

2 tablespoons sugar

1 teaspoon dill seed

1 teaspoon black peppercorns

1 bay leaf kosher salt


1. Place the cucumbers in a 1-quart jar or some other container with a tight-fitting lid.

2. In a bowl, combine the vinegar, onion, garlic, sugar, dill seed, peppercorns, bay leaf, 2 teaspoons salt, and ¾ cup hot tap water. Stir until the sugar dissolves.

3. Pour the vinegar mixture into the jar with the cucumbers, cover, and refrigerate for at least 1 day before serving. The pickles will last up to 1 week.

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