Homemade Pickles Recipe

Here’s a simple and delicious Homemade Pickles Recipe — crisp, tangy, and perfect for sandwiches, burgers, or snacking!

🥒 Homemade Dill Pickles

Ingredients

• 6–8 small cucumbers (Kirby or pickling cucumbers work best)
• 2 cups water
• 1 cup white vinegar (5% acidity)
• 1 tablespoon pickling salt (or kosher salt, not iodized)
• 3–4 garlic cloves, peeled and smashed
• 1 teaspoon black peppercorns
• 1 teaspoon mustard seeds
• 1 teaspoon dill seeds (or 2 tablespoons fresh dill)
• 1/2 teaspoon red pepper flakes (optional, for spice)

Instructions

1. Prepare the cucumbers:
   Wash them well, trim the ends, and cut as you like — spears, slices, or keep them whole.
2. Sterilize the jars:
   Wash glass jars and lids in hot, soapy water, then rinse well. For longer storage, boil the jars for 10 minutes.
3. Make the brine:
   In a small pot, combine water, vinegar, and salt.
   Bring to a boil, then stir until salt is fully dissolved. Remove from heat and let cool slightly.
4. Pack the jars:
   Place garlic, dill, peppercorns, mustard seeds, and any extra spices in the bottom of the jars.
   Tightly pack the cucumbers on top.
5. Add the brine:
   Pour the hot brine over the cucumbers, leaving about 1/2 inch (1 cm) space at the top.
   Tap the jar gently to remove any air bubbles.
6. Seal and store:
   Close the lids tightly.
   • For quick pickles, refrigerate for at least 24 hours before eating.
   • For longer shelf life, process the jars in a boiling water bath for 10 minutes, then let them cool and store in a cool, dark place.

Storage

• Refrigerator pickles: up to 2 months
• Canned pickles (processed): up to 1 year unopened