Ready to make some delicious Easy Homemade Dill Pickles? Here’s a detailed, step-by-step guide:

1. Sterilize Jars and Lids:

Wash all jars and lids with warm soapy water. Rinse well.

Sterilize the lids by placing them in a small saucepan, covering them with water, and bringing the water to a boil. Boil for 4-5 minutes. Carefully pat dry the lids with a paper towel.

Preheat your oven to 215°F (100°C). Place the clean jars upside down onto oven racks. Dry the jars in the oven for 20 minutes, or until completely dry.

2. Make the Pickling Brine:

In a large pot, combine the water, vinegar, sugar, salt, and bay leaves.

Bring the mixture to a boil over medium-high heat, stirring frequently until the sugar and salt are completely dissolved.

Reduce the heat to low and boil for 5 minutes. Remove from the heat, let it rest for 10 minutes, and then discard the bay leaves.

3. Fill the Jars:

Wash and cut off both ends of the cucumbers.

Fill the bottom of each sterilized jar with a couple of twigs of fresh dill, 2 garlic cloves, and 5 peppercorns.

Tightly pack the jars with cucumbers. Slowly pour the warm pickling brine into the jars over the cucumbers, leaving ½-inch of space at the top.

Cover the jars with the lids, but do not tighten them completely.

4. Process the Jars: If you don’t have a canning rack, line the bottom of your large pot with a kitchen towel or a microfiber towel. This is very important to prevent the jars from cracking. Place the packed jars into the pot. Fill the pot with warm water, making sure the water level is about 2 inches below the tops of the jars.

Cover the pot with a lid. Bring the water to a boil over medium-high heat.

Once the water is boiling, reduce the heat to low and process/boil the jars for about 15 minutes, or as soon as the cucumbers turn a light green color.

5. Seal the Jars:

Carefully remove the jars one by one from the water using a jar lifter.

Tightly close the lids (use a kitchen towel or rubber oven mitt for best results, as the jars will be hot).

Flip the jars upside down and cover them with bath towels or blankets (the more layers, the better). This helps to create a vacuum seal.

Allow the jars to sit at room temperature, undisturbed, for 12 to 24 hours. You may hear a popping sound as the jars fully seal.

6. Store the Pickles:

Store the sealed pickles in a cool, dark place, such as a pantry or cellar. They will be ready to eat after a few weeks, and the flavor will continue to develop over time.