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Dill Pickle Recipe

Dill pickle recipe for tall, vertically packed Persian cucumber spears with dill fronds, garlic, coriander seeds, and a mellower rice wine vinegar brine. Refrigerate 48 hours for quick refrigerator pickles with a crisp bite—no canning required.
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Prep Time 20 minutes
Cook Time 10 minutes
refrigerate 2 days
Total Time 2 days 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 5
Ingredients Equipment Method Notes

Ingredients
  

Persian cucumbers
  • 3 lb Persian cucumbers Halved lengthwise into long spears.
Garlic and dill
  • 6 garlic cloves Smashed.
  • 6 fresh dill heads Fresh dill; separate into fronds.
Pickling spices
  • 1 tbsp black peppercorns Whole.
  • 1 tbsp coriander seeds Whole.
  • 1 tsp red pepper flakes Adjust to taste if desired.
Brine liquids and seasonings
  • 4 cup water
  • 2 cup rice wine vinegar For a softer, less harsh brine than white vinegar.
  • 3 tbsp pickling salt Use pickling salt for best results.
  • 1 tsp sugar Helps round out acidity.
Jalapeño (optional)
  • 1 fresh jalapeño slices Optional, add 1–2 slices per jar for a kick.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prepare the cucumbers
  1. Halve the Persian cucumbers lengthwise into long spears, keeping the spears uniform in thickness for even pickling.
  2. Pack the jars tightly with cucumber spears standing vertically, aiming for a snug, tall arrangement.
Season the jars
  1. Add dill, smashed garlic cloves, black peppercorns, coriander seeds, and red pepper flakes to each jar.
  2. If using jalapeño, add 1–2 fresh jalapeño slices per jar for a kick.
  3. Press the dill fronds against the glass so they sit visible alongside the spears.
Make and pour the brine
  1. In a Dutch oven, bring the water, rice wine vinegar, pickling salt, and sugar to a boil over high heat until the salt and sugar are fully dissolved, about 5–7 minutes.
  2. Pour the hot brine over the cucumbers, leaving about 1/2 inch headspace to keep everything submerged.
Refrigerate and chill
  1. Seal the jars and refrigerate for at least 48 hours so the spears absorb flavor and develop a crisp pickle texture.

Notes

Pro tip: standing the spears vertically helps you pack more and also makes a stunning jar view with dill fronds pressed flat. Store sealed jars in the refrigerator up to 2 weeks for best crunch; for longer storage, consider making a fresh batch. Freezing is not recommended because cucumbers soften when thawed. If you want a different heat level, reduce or omit the red pepper flakes and jalapeño for a milder, more kid-friendly pickle.