Easy Homemade Dill Pickle Recipe
This easy homemade dill pickle recipe delivers crunchy, tangy pickles using a simple heated brine poured over fresh cucumbers and dill. Ready to enjoy in hours, not weeks.
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This easy homemade dill pickle recipe delivers crunchy, tangy pickles using a simple heated brine poured over fresh cucumbers and dill. Ready to enjoy in hours, not weeks.
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Smash the garlic cloves using a mortar and pestle or the flat side of a knife.
Set your pressure cooker to the sauté function.
Add water, vinegar, salt, sugar, smashed garlic, and pickling spices to the inner pot.
Sauté for 5 minutes, stirring occasionally, to bring the brine to a simmer and dissolve the salt and sugar.
While the brine is heating, wash the cucumbers and slice them into spears.
Pack the cucumber spears and fresh dill tightly into clean glass jars.
Carefully pour the hot brine over the cucumbers in the jars, making sure they are fully submerged.
Allow the jars to cool to room temperature before securing the lids.
Refrigerate for at least one hour before serving. Enjoy!
Store in an airtight glass jar in the refrigerator for up to 3–4 weeks. Serve cold.
Properly stored in the refrigerator, they last 3–4 weeks in an airtight jar.
Pickling cucumbers are smaller and crunchier; regular cucumbers will be softer and more watery, but work in a pinch.
No, this is a quick refrigerator pickle recipe. No canning equipment or sterilization required.
Salt preserves and flavors; vinegar provides tang. Reduce either slightly if needed, but both are essential to the brine balance.
Yes, scale all ingredients proportionally and divide among multiple jars.
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