Homemade Sour Dill Pickles with Garlic and Mustard Seed

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Crunchy cucumbers transformed into tangy, sour pickles infused with garlic, dill, and mustard seeds for a classic fermented flavor. This Mediterranean-inspired vegetarian recipe, ready in about 20 minutes, pairs small cucumbers (kirby or pickling), water, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving is portion-balanced and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 2 lbs small cucumbers (kirby or pickling)
• 4 cups water
• 3 tbsp kosher salt
• 1 cup white vinegar (5% acidity)
• 4 fresh dill sprigs
• 6 garlic cloves, smashed
• 1 tbsp yellow mustard seeds
• 1 tsp black peppercorns
• 1/2 tsp red pepper flakes

Instructions

1. Step 1: Wash 2 lbs small cucumbers and slice off the blossom ends. Place cucumbers in a clean 1-gallon glass jar.
2. Step 2: In a saucepan, combine 4 cups water, 1 cup white vinegar, and 3 tbsp kosher salt. Bring to a boil, stirring until salt dissolves. Remove from heat and let cool to room temperature.
3. Step 3: Add 4 fresh dill sprigs, 6 smashed garlic cloves, 1 tbsp yellow mustard seeds, 1 tsp black peppercorns, and 1/2 tsp red pepper flakes into the jar with cucumbers.
4. Step 4: Pour cooled brine over cucumbers in the jar, ensuring they are fully submerged. Use a fermentation weight or clean small jar to keep cucumbers under the brine.
5. Step 5: Cover jar loosely with a lid or cloth to allow gases to escape. Let jar ferment at room temperature (70-75°F) for 5-7 days, checking daily and pressing cucumbers down if they rise above the brine.
6. Step 6: After fermentation, seal the jar tightly and refrigerate. Pickles will develop more sourness after a few days and can be enjoyed for up to 2 months.