Total Time
25mins
Prep 10 mins
Cook 15 mins

We can't get good dill pickles here; they all have sugar in the brine to suit the Thai taste buds. (Don't ask about the bread, okay?) So we devised this recipe through 6 months of trial and error. You can sterilize the jars if you are paranoid, but we don't bother anymore. These pickles must be kept refrigerated, however.

Directions

  1. Wash cucumbers, rinse and leave soaking in very cold water.
  2. Sterilize 3 jars and rings by boiling for 10 minutes. (optional).
  3. Add 1/3 of dill stems, halved garlic, peppercorns, red pepper, and bay leaves to each jar. Pack pickles into jar until full.
  4. Combine vinegar, water, and salt. Bring to a boil.
  5. Pour brine into the jars until 1/8 inch from top. Seal the jars.
  6. Let stand at room temperature for 1 day, then check jars for complete sealing. Refrigerate jars for 9 more days, or 10 days total. Keep refrigerated.

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