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 PicklesCourse: SidesDifficulty: Easy
Learn how to make pickles at home! They’re crisp, tangy, and refreshing – a perfect snack or sandwich fixing
- 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.