Description
A straightforward yet flavor-packed way to create homemade pickles that are crunchy and tangy.
Ingredients
Scale
- 8–10 small pickling cucumbers (about 4 inches each)
- 4 cups water
- 2 cups white vinegar
- 3 tablespoons kosher salt
- 1 tablespoon sugar (optional, for balance)
- 6 cloves garlic, smashed
- 1 tablespoon black peppercorns
- 1 teaspoon mustard seeds
- 1/2 teaspoon red pepper flakes (optional, for spice)
- 4–6 fresh dill sprigs
Instructions
- Start by thoroughly washing your pickling cucumbers under cold running water. This step will remove any dirt and prevent it from contaminating your brine. Once cleaned, trim off the blossom ends of each cucumber.
- In a medium saucepan, combine 4 cups of water, 2 cups of white vinegar, 3 tablespoons of kosher salt, and 1 tablespoon of sugar (if you’re using it). Heat over medium heat, stirring occasionally, until the mixture reaches a boil and the salt dissolves completely.
- With your cucumbers ready and the brine cooling, distribute the garlic cloves, black peppercorns, mustard seeds, red pepper flakes, and fresh dill sprigs evenly among the sterilized jars. Add the cucumbers, either whole or cut into spears.
- Pour the warm brine over the layered ingredients in each jar, leaving about a 1/2 inch of headspace at the top. Seal each jar with a lid and transfer to the refrigerator.
Notes
Consider adjusting the vinegar to water ratio if you prefer a more tangy pickle. Ensure jars are sealed properly to prevent spoilage during storage.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Condiments
Nutrition
- Calories: 15 per serving
- Sodium: 750 mg
- Protein: 0.5 g