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Dill Pickle Recipe

Dill pickle recipe with a vivid golden brine from turmeric, featuring translucent cucumber coins and thin onion rings. Sweet-sour apple cider vinegar and warm whole coriander/peppercorn spice make crisp pickles with a bold, aromatic bite.
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Prep Time 1 hour 30 minutes
Cook Time 10 minutes
resting 14 days
Total Time 14 days 1 hour 40 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 30
Ingredients Equipment Method Notes

Ingredients
  

Pickling cucumbers
  • 3 lb pickling cucumbers, sliced into coins
Onion
  • 1 large onion, sliced thin
Pickling salt
  • 3 tbsp pickling salt
Apple cider vinegar
  • 2 cup apple cider vinegar
Sugar
  • 1.5 cup sugar
Turmeric
  • 1 tsp turmeric
Whole coriander seed
  • 1 tsp whole coriander seed
Whole black peppercorns
  • 1 tsp whole black peppercorns
Celery seed
  • 0.5 tsp celery seed
Mustard seed
  • 0.5 tsp mustard seed
Red pepper flakes
  • 0.5 tsp red pepper flakes

Equipment

  • 1 Dutch oven

Method
 

Salt and prep vegetables
  1. Toss cucumber coins and onion slices with pickling salt; let sit 1 hour at room temperature.
  2. Rinse thoroughly; drain and pat dry to remove excess salt.
Make spiced brine
  1. Bring apple cider vinegar, sugar, turmeric, and whole coriander seed, whole black peppercorns, celery seed, mustard seed, and red pepper flakes to a boil until the sugar dissolves.
Jar and process
  1. Pack cucumber and onion into sterilized pint jars, then pour hot spiced brine over leaving ½ inch headspace.
  2. Seal and process jars for 10 min in a water bath at a full boil, then let cool and refrigerate after opening; wait 2 weeks before tasting for best flavor development.

Notes

For the cleanest crunch, aim for evenly sliced cucumber coins and keep the brine at a steady boil while dissolving the sugar. After processing, store jars in a cool dark place; for best flavor, wait 2 weeks before eating. Refrigerated after opening, keep up to 2 weeks. Freezing is not recommended because cucumbers lose texture after thawing. For a lower-sugar option, reduce sugar slightly and keep the brine ratio stable so the pickles still preserve safely.