Classic Dill Pickles

I love the freshness of these refrigerator pickles. They taste like they came straight from the garden.


  • 12 Kirby cucumbers, quartered
  • 1 1/2 cups white vinegar
  • 3 cups water
  • 3 tsp whole peppercorns
  • 3 tbsp sea salt
  • 2 tsp red pepper flakes
  • 3 tsp sugar
  • 10 sprigs fresh dill


Place quartered cucumbers in 1 quart jars. Divide the dill equally, place in the jars and set aside. (this recipe should yield a total of three quarts) Bring the vinegar and water to a rapid boil in a medium sauce pan. Once the mixture reaches a rapid boil, remove from heat and add peppercorns, salt, red pepper flakes and sugar. Set this mixture aside until it has completely cooled. Once the mixture has cooled, pour it into the prepared jars. Seal the jars and place in the refrigerator for three days before enjoying.