Instant Pot Recipes from a Chef's Wife and IP Enthusiast

Best Ever Spicy Dill Pickle Slices (Not IP Recipe)

Start to Finish Cook Time: 35 minutes 
Effort Level: Low - Medium
Servings: 40 pickle slices, 8 pickle slices per jar
*NOT AN Instant Pot Recipe*

Now this isn't an Instant Pot Recipe, but it's one of my FAVORITE recipes so I wanted to share. Chef taught me how to make pickles and somewhere along the way I became the official pickle maker in our household. There aren't a ton of instances my husband brags about my cooking, but I've actually seen him boast to others about my pickles. Once you have homemade pickles, you don't go back to store-bought.

Do note, you will need pickling jars and lids for this recipe. If you want to jump straight to the recipe, no need to keep scrolling it's right below. And as my Chef husband says, "Food is love". Enjoy!

Source: Adapted by a recipe on


  • 10 pickling cucumber (AKA Kirby Cucumbers)
  • 15 garlic cloves, crushed chunks
  • 4 cups white vinegar
  • 5 cups water
  • 8 tbsps sea salt
  • Bushel fresh dill
  • 1 1/4 red pepper flakes (optional but recommended if you like spicy)


  1. Peel garlic and "break it". You can do this by using large chopping knife, pressing the side of the knife on a garlic clove, and pushing until you hear it crack. This will open some of the aroma when pickling, but while keeping it semi whole. 
  2. Rinse 10 pickling cucumbers and chop off ends (if you don't chop off ends it leads to gross limp pickles so don't skip this step). 
  3. Slice each cucumber into 8 slices, I usually halve and then halve each one again.
  4. Prepare 5 canning jars loading in this order: 3 garlic cloves, 1/4 tsp red pepper flakes, 2 tablespoons worth of fresh dill. 
  5. Place cucumber slices into prepared jars that you have prepared with above seasonings. You will be packing them in, each jar should hold 2 cucumbers (8 slices). If you have any long enough to hit the rim, slice down to be under the ridge.
  6. In a large pot in the stove add water, salt, and vinegar. Bring to a boil and then turn off. This will be your brine.
  7. Using a funnel, pour brine into each jar filling to about 1 inch from the top. You will want to leave 1 inch of air, so it can properly seal. Tap jars gently, to work out any air bubbles.
  8. Place lids over the jars and screw on the rings until tight.
If you are putting in the fridge, you can skip the following steps. If you are looking to store long term (pantry not fridge), than you will need to complete the additional step of properly sealing.
  1. To seal for long term use, take sealed jars and put them in a pot of water on med-high heat. 
  2. You will want to let it boil, frequently checking on the tops until they no longer make a "pop" noise when tapping. Keep close watch on them because if you cook them too long the glass can break.
  3. Once they don't make a pop sound, carefully remove from the pot using tongs or oven mitt.
  4. Leave sitting on a kitchen towel until cooled.