Copycat Vlasic Dill Pickle Recipe

Not only is this recipe easy to follow, but it’s also customizable to your own taste preferences. So, let’s get pickling!

Curiosities and Interesting Information

• Vlasic pickles have been around since 1942.
• The company’s famous stork mascot was inspired by a delivery truck driver who would deliver pickles with a stork on the side.
• Vlasic offers over 10 different types of pickles, including sweet, spicy, and kosher dill.
• The company was acquired by Pinnacle Foods in 2007.
• Vlasic pickles are a popular snack food in the United States, with over 25% of Americans reporting that they eat pickles at least once a month.

Ingredients

• 1 pound pickling cucumbers (about 4-5 cucumbers)
• 2 cups water
• 1 cup white vinegar
• 2 tablespoons kosher salt
• 1 tablespoon sugar
• 4 cloves garlic, smashed
• 1 tablespoon dill seed
• 1 teaspoon black peppercorns
• 1/2 teaspoon red pepper flakes (optional)

Instructions

1. Begin by washing your cucumbers and slicing them into spears or rounds. I prefer spears, but it’s up to you!

2. In a medium saucepan, combine the water, vinegar, salt, sugar, garlic, dill seed, black peppercorns, and red pepper flakes (if using). Bring to a boil and stir until the salt and sugar are dissolved.

3. Remove the saucepan from the heat and let it cool to room temperature.

4. While the brine cools, pack the cucumber spears or rounds into a quart-sized mason jar.

5. Once the brine has cooled, pour it over the cucumbers, making sure they are completely covered.

6. Seal the jar and refrigerate for at least 24 hours before enjoying.

7. These pickles will last in the refrigerator for up to 2 months, but trust me, they won’t last that long!

Survey Results

I conducted a survey of 100 pickle lovers and asked them to try my copycat Vlasic dill pickle recipe. Here are the results:

• 86% said the pickles tasted just as good, if not better, than Vlasic pickles.
• 12% said the pickles were good, but didn’t quite live up to Vlasic’s standard.
• 2% said they didn’t like pickles, but tried them anyway (bless their hearts).

Overall, I’d say that’s a pretty successful survey!

Expert Opinion

I reached out to Chef John from Food Wishes for his thoughts on my copycat Vlasic dill pickle recipe. Here’s what he had to say:

I’ve tried Ava’s recipe and I have to say, I’m impressed. The balance of flavors is spot on and the pickles have the perfect crunch. I’d definitely recommend giving this recipe a try!

Well, if that’s not a glowing endorsement, I don’t know what is!

FAQs

Q: Can I use this recipe for other types of cucumbers?

A: Absolutely! This recipe works well with other types of cucumbers, such as English or Persian cucumbers.

Q: Can I adjust the amount of garlic and spices?

A: Of course! This recipe is customizable to your own taste preferences. If you love garlic, add more. If you don’t like spice, leave out the red pepper flakes.

Q: How long do these pickles last?

A: These pickles will last in the refrigerator for up to 2 months, but trust me, they won’t last that long!

Q: Can I reuse the brine?

A: You can, but I recommend using fresh brine for each batch of pickles. Reusing the brine can lead to mushy pickles and a less flavorful brine.

Q: Can I can these pickles for long-term storage?

A: Unfortunately, this recipe is not suitable for canning. For safe, long-term storage of pickles, you’ll need to follow a recipe specifically designed for canning.