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Classic Dill Pickles

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This classic dill pickles recipe offers a crisp, tangy snack that far surpasses any shop-bought alternative. By using a simple vinegar brine infused with caraway seeds and black peppercorns, you can create a batch of vibrant, savoury cucumbers that retain their signature crunch. These pickles fall into the low-sugar category, making them a lighter, health-conscious condiment for those who enjoy a sharp, punchy flavour profile without the excess sweetness often found in commercial jars.

Perfect for topping burgers, adding to a seasonal ploughman’s lunch, or simply enjoying straight from the jar, these homemade pickles are an essential fridge staple. This method is incredibly straightforward and requires no complex canning equipment, only a little patience while the flavours infuse. Once prepared, the jars can be kept chilled for up to two months, ensuring you always have a refreshing, probiotic-friendly side dish ready to serve.

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Ingredients for Classic Dill Pickles

  • 240ml distilled white vinegar

  • 2 tablespoons kosher salt

  • 2 teaspoons sugar

  • 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds)

  • 475ml water

  • 900g kirby cucumbers, quartered

  • 10 large dill sprigs

  • Hot brine (see formula, left)—using

  • 2 teaspoons black peppercorns

  • 2 teaspoons caraway seeds

  • Two 0.9L canning jars with lids

How to make Classic Dill Pickles

Bring 240ml distilled white vinegar, 2 tablespoons kosher salt, 2 teaspoons sugar, up to 2 tablespoons spices (e.g., peppercorns, coriander seeds, and/or mustard seeds), and 475ml water to a boil in a saucepan. Pour over vegetables in jars.

Divide 900g kirby cucumbers, quartered, and 10 large dill sprigs between jars.

Dividing evenly, pour hot brine (see formula, left)—using 2 teaspoons black peppercorns and 2 teaspoons caraway seeds for the spices—into jars and cover. Let cool, then chill.

Cucumbers can be pickled 2 months ahead. Keep chilled.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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