Make your own Dill Pickle Recipe at home! This simple Dill Pickle Recipe features white vinegar, sugar, salt, a few spices and, of course, cucumbers.
What You Need
Original recipe yields 16 servings
1 cup boiling water
3/4 cup HEINZ Distilled White Vinegar
2 Tbsp. sugar
2 tsp. kosher salt
1/2 tsp. each coriander seed, dill seed and mustard seed
1 lb. pickling cucumbers, cut into 1/4-inch-thick slices
1/3 cup coarsely chopped fresh dill
2 cloves garlic, coarsely chopped
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Let's Make It
Mix all ingredients except cucumbers, fresh dill and garlic until blended. Cool to room temperature.
Toss cucumbers with fresh dill and garlic in large bowl. Add vinegar mixture; stir. Place small plate over cucumbers to keep them submerged in vinegar mixture.
Refrigerate 8 hours, stirring occasionally.
Transfer pickles to airtight container; cover with vinegar mixture. Refrigerate up to 1 week.
Sometimes sold as Kirby or Liberty cucumbers, pickling cucumbers are irregularly shaped, have bumpy skins and tend to be shorter and thicker than regular cucumbers. They are never waxed, and vary in color from creamy yellow to pale or dark green.
The cucumbers can be refrigerated (in brine) up to 24 hours before transferring with brine to airtight container, then refrigerating as directed.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.