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Easy Dill Pickles

Recipe by jethrob34 on YouTubeAdded 27 October 2026.

20 minutes to prep, 15 to cook. Crisp, tangy dill pickles made with a simple homemade brine that keeps them perfectly crunchy. Dill seed, garlic, and a touch of red pepper flakes give bright flavor, making these pickles great as snacks, sandwich toppers, or garnish.

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Easy Dill Pickles by jethrob34, a frame from the YouTube video

Method

  1. Combine the water, white vinegar, and canning salt in a large pot and bring to a rolling boil to make the brine.

    Kitchen notes · Added by ReelsMeals: Brine reaches a rolling boil. Stir occasionally to dissolve the salt completely.

  2. While the brine is heating, trim the stem ends and blossom ends from each cucumber.

    Kitchen notes · Added by ReelsMeals: Stem and blossom ends are removed. A thin slice from each end helps keep pickles crisp.

  3. Pack the cucumbers tightly into clean jars, leaving space for the brine.

    Kitchen notes · Added by ReelsMeals: Jars are filled with cucumbers. Pack firmly but do not crush the cucumbers.

  4. Add two peeled garlic cloves, two teaspoons of dill seed, three‑quarters teaspoon of red pepper flakes, and a quarter teaspoon of pickle crisp to each jar.

    Kitchen notes · Added by ReelsMeals: Spices and garlic are added to each jar. Distribute evenly among jars.

  5. Pour the hot brine over the cucumbers, leaving about 1/2 inch of headspace.

    Kitchen notes · Added by ReelsMeals: Brine covers cucumbers with 1/2 inch headspace. Use a ladle to avoid splashing.

  6. Wipe the jar rims clean, place the lids on, and process the jars in a boiling water bath for 10–15 minutes.

    Kitchen notes · Added by ReelsMeals: Jars are processed in boiling water bath. Start timing once water returns to a full boil.

  7. Remove the jars, let them cool to room temperature, then store in a cool, dark place for at least one week before eating.

    Kitchen notes · Added by ReelsMeals: Jars cool to room temperature. Listen for the pop of lids sealing as they cool.

Tips while you cook

Trim cucumbers first
Trim the stem ends and blossom ends from each cucumber before packing them into the jars.
Leave headspace for brine
When pouring the hot brine over the cucumbers, leave about ½ inch of headspace at the jar rim.
Process and cool jars properly
Process the filled jars in a boiling water bath for 10–15 minutes, then let them cool to room temperature before storing.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from jethrob34’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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