How To Make Easy Homemade Pickles
Skip the store-bought pickles, and make your own tangy and fresh homemade pickles! You can easily have nicely spiced and crisp pickles soaked in vinegar!
- 1medium-large cucumber,or 2 small cucumbers ideally 12oz in total, such as English cucumbers, or Kirby, or Persian
- ½cupwater,at room temperature, or cooler
- ½cuprice vinegar
- 1½tbspmaple syrup,or sugar
- 1½tspsea salt,fine
- ¼tspred pepper flakes,optional, for heat
- 20twists of freshly ground black pepper
- 2fresh dill,leafy sprigs, roughly chopped about ¼ cup
- 2garlic cloves,peeled, smashed
- 1bay leaf
For pickle rounds, slice the cucumber(s) into thin rounds, about ⅛-inch thick. Or, for spears, slice them in half lengthwise, then slice the halves lengthwise into quarters, then slice the quarters lengthwise into eighths.
If the spears are long (from one long cucumber), slice them through the middle so they’re not too tall for your jar. Set aside.
In a liquid measuring cup or bowl, combine the water, vinegar, maple syrup, salt, red pepper flakes (if using), and black pepper. Stir for about 30 seconds to 1 minute until most of the salt has dissolved into the liquid. Set aside.
Place the cucumbers into a wide-mouth jar about 3 to 4-inches in diameter, tall enough to offer at least 1 inch of extra space on top (for pickle spears, it’s important that all the pickles fit snugly, vertically—a wide-mouth pint-sized mason jar would work well).
Top the cucumbers with the dill and garlic. Tuck the bay leaf into the side of the jar. Pour all of the liquid over the cucumbers so they’re fully submerged.
Cover and refrigerate for at least 1 hour (for pickle rounds) or at least 3 hours (for pickle spears). The flavor will continue to develop over the next couple of days.
These pickles can be kept for up to 3 weeks in the refrigerator.
- For sweeter pickles (bread and butter pickles), add a lot more maple syrup (which will make the mixture more brown) or sugar. Add it to the vinegar mixture, to taste, before pouring it over the cucumbers. Sweetness is subjective.
- Please do not attempt to can the recipe. This recipe is a “refrigerator pickle” recipe. It is not designed for canning in a water bath, and it has not been tested for canning safety. Follow a recipe specifically designed for canning instead.
- Calories: 86.57kcal
- Fat: 0.34g
- Saturated Fat: 0.11g
- Monounsaturated Fat: 0.06g
- Polyunsaturated Fat: 0.10g
- Carbohydrates: 18.91g
- Fiber: 1.73g
- Sugar: 11.69g
- Protein: 1.60g
- Sodium: 681.47mg
- Calcium: 71.40mg
- Potassium: 327.36mg
- Iron: 1.10mg
- Vitamin A: 19.80µg
- Vitamin C: 7.36mg
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