These homemade pickles taste great on sandwiches, burgers, and more! Pile dill pickle chips onto your favorite burger, sandwiches or if you’re not in the mood for a sandwich, try adding your refrigerator pickles to a salad.

I love to toss diced dill pickles into an Easy Macaroni Salad.

Dill Pickles

Recipe by Sachin TiwariCourse: SidesDifficulty: Easy


Prep time


Cooking time


Chilling Time



Learn how to make pickles at home! They’re crisp, tangy, and refreshing – a perfect snack or sandwich fixing


  • 5 – 6 small salad cucumbers

  • 1/2 Onion sliced

  • 2 garlic cloves, halved

  • 1 teaspoons mustard seeds, preferably yellow mustard

  • 1 teaspoons peppercorns

  • a few good-sized dill sprigs

  • 2 cups water

  • 2 cups white vinegar

  • ¼ cup sugar

  • 2 tablespoons sea salt


  • To make dill pickle spears, slice the cucumbers lengthwise into quarters. To make dill pickle chips, thinly slice them horizontally.
  • Pack a clean jar with sliced cucumbers, onion slices, garlic, mustard seeds, peppercorns, and dill sprigs. Leave a 1/2 inch of space at the top of the jar for liquid.
  • Heat the water, vinegar, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool slightly and pour over the cucumbers. Set aside to cool to room temperature, then store the pickles in the fridge.
  • Pickle spears will be lightly pickled in 2 days, but their best flavor will start to develop around day 5 or 6. Pickle chips will be lightly pickled in 1 day, and will become more flavorful every day after that. Store in the fridge for several weeks.

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