Homemade Pickles
These Homemade Pickles are quick refrigerator pickles made with fresh cucumbers, dill, garlic, and a simple vinegar brine.
Ingredients
- 3 medium pickling cucumbers
- 5 sprigs fresh dill
- 1 garlic clove, minced
- 1 cup filtered water
- ½ cup white vinegar
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- ½ teaspoon black peppercorns
- ½ teaspoon red pepper flakes, optional
- ¼ teaspoon celery seed
Instructions
- Sterilize a quart-sized jar by washing it with hot, soapy water or running it through the dishwasher.
- Wash the cucumbers thoroughly. You can leave them whole if they’re small or slice them into spears or rounds for easier pickling.
- Place the cucumbers in the jar along with the fresh dill sprigs, minced garlic, black peppercorns, red pepper flakes (if using), celery seed, and mustard seeds.
- In a saucepan, combine the water, distilled white vinegar, and salt. Bring to a simmer and stir until the salt is completely dissolved.
- Carefully pour the hot brine over the cucumbers and spices in the jar, ensuring everything is fully submerged. Top off with additional water if needed.
- Allow the jar to cool to room temperature, then cover it with a lid and refrigerate. Let the pickles sit in the refrigerator for at least 24 hours to develop flavor—longer is better, with optimal taste after 3-4 days.
Nutrition
Notes
- Use pickling cucumbers: Pickling cucumbers stay firmer and crunchier than slicing cucumbers, especially after sitting in the brine.
- Pack the jar tightly: Keeping the cucumbers snug helps ensure they stay fully submerged and pickle evenly.
- Let them sit long enough: While they’re good after 24 hours, the flavor improves noticeably after 3 to 4 days in the refrigerator.
- Keep everything submerged: Make sure the cucumbers and spices are fully covered by the brine to prevent spoilage.
- Serving Suggestions: Enjoy these alongside recipes like Egg Salad, Reuben Wraps, or Cheeseburger Salad.
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