Wayne Homsi

Wayne Homsi

Executive Chef / Owner

Homemade Dill Pickles

Take advantage of the abundance of cucumbers this summer and make these delicious pickles. Great on sandwiches, burgers, or straight out of the jar!

4 Kirby cucumbers, sliced into ¼-inch thick slices
2 cups rice vinegar
2 cups white wine vinegar
¾ cup packed coarsely chopped fresh dill, divided
4 tablespoons sugar
2 teaspoons kosher salt
¾ teaspoons dill seeds
½ teaspoon whole mustard seeds
½ teaspoon coriander seeds

  1. Place sliced cucumber into a mason jar with a fitted lid.
  2. Combine 1 cup of water, the vinegars, ½ cup of the dill, sugar, salt, dill seeds, mustard and coriander seeds in a medium saucepan over high heat and bring to a boil. Cook until the sugar and salt has dissolved. Remove from the heat and taste for tartness. Add more sugar if too sour, and let cool to room temperature.
  3. Pour the cooled liquid over the cucumbers, cover and refrigerate for at least 24 hours and up to 48 hours, stirring the mixture at least once.