Homemade Pickles
Updated: Aug 11
A simple brine and a few days in the fridge turn cucumbers into pickles with real crunch, no canning equipment required.
I started making these because I couldn't find store-bought pickles without food dyes in them.
Why You'll Love This Recipe
Real dill flavor, no food dyes
Crisp, tangy, and better than anything store-bought
A simple way to know exactly what's in your food
Servings: 2 glass jars
Prep Time: 15 minutes
Pickling Time: 24 hours
Total Time: 24 hours 15 minutes
Ingredients:
For the Pickles:
2 cucumbers
2 cups water
1 cup white vinegar (or apple cider vinegar)
1 tablespoon kosher salt
2 tablespoons sugar (optional, for sweetness)
1 tablespoon mustard seeds
1 tablespoon dill seeds (or fresh dill)
3-4 garlic cloves
1 teaspoon red pepper flakes (optional, for spice)
1 teaspoon black peppercorns
Instructions:
Prepare the Cucumbers:
Wash cucumbers thoroughly and slice them into rounds, spears, or leave them whole.
Make the Brine:
In a medium saucepan, combine water, vinegar, salt, and sugar (if using). Bring to a simmer over medium heat, stirring until salt and sugar are dissolved. Remove from heat.
Pack the Jars:
In sterilized pint jars, layer cucumbers with garlic, mustard seeds, dill seeds, red pepper flakes, and black peppercorns.
Pour the Brine:
Carefully pour the hot brine over the cucumbers, making sure they are fully submerged. Leave about 1/2 inch of headspace at the top of the jars.
Seal and Cool:
Wipe the rims of the jars with a clean cloth to remove any residue. Seal jars with lids and let them cool to room temperature.
Refrigerate:
Once cooled, place jars in the refrigerator. Allow the pickles to sit for at least 24 hours before enjoying. The flavors will continue to develop over time.
Additional Tips:
Customize Your Flavor: Feel free to add spices like coriander seeds, dill sprigs, or even slices of jalapeño for extra heat.
Storage: Homemade pickles can be stored in the refrigerator for up to 2 months.
Quick Pickles: For a quicker option, let the pickles marinate for just a few hours, though the flavor will be milder.
Nutritional Information:
Approximate values per serving (1/4 cup):
Calories: 15
Carbohydrates: 3g
Sodium: 200mg
Enjoy your fresh, homemade pickles as a crunchy snack or a zesty side!
Ingredient Notes
Fresh dill: Fresh dill (not dried) and a hot brine poured over the cucumbers while it's still warm are what give homemade pickles that real, bright flavor.
Troubleshooting Tips
Pickles came out soft: Use fresh, firm cucumbers and trim the blossom end, which contains a softening enzyme.
Not sour enough: They need more time. Flavor develops over days, not hours.
Cloudy brine: Usually from table salt with anti-caking agents. Use pickling or kosher salt.
Hollow or shriveled: The cucumbers were not fresh going in, or the brine was too salty.
What to Serve This With
Great on sandwiches, burgers, or straight out of the jar as a snack.
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