It’s not as hard as you might think to make your own pickles! You can have crunchy, tasty pickles in a few of days with this easy refrigerator pickle recipe.
Ingredients:
- 1 pound Kirby cucumbers, sliced into spears or rounds
- 1 cup white vinegar
- 1/4 cup sugar
- 1 tablespoon kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon dill seeds
- 1/2 teaspoon black peppercorns
- 4-5 fresh dill sprigs
- 2-3 garlic cloves, sliced
Instructions:
- Prepare the Brine: In a small saucepan, combine the vinegar, sugar, salt, mustard seeds, dill seeds, and peppercorns. Bring to a simmer over medium heat, stirring until the sugar and salt are dissolved. Remove from heat and let cool completely.
- Pack the Jars: While the brine cools, pack the cucumber slices into clean glass jars. Add the garlic cloves and dill sprigs to each jar.
- Pour the Brine: Carefully pour the cooled brine over the cucumbers in the jars, making sure they are completely submerged.
- Refrigerate: Cover the jars with lids and refrigerate for at least 24 hours, or until the pickles have reached your desired level of tartness.
Tips & Variations:
- Spice it Up: Add a pinch of red pepper flakes to the brine for a spicy kick.
- Sweeten it Up: Increase the sugar to 1/3 cup for sweeter pickles.
- Experiment with Flavors: Add other spices to the brine, such as whole cloves, bay leaves, or a pinch of turmeric.
- Use Different Cucumbers: While Kirby cucumbers are ideal, you can also use other small cucumbers, such as Persian cucumbers or pickling cucumbers.
- Add Other Vegetables: Try pickling other vegetables alongside the cucumbers, such as carrots, onions, or peppers.
Enjoy!
These homemade pickles are perfect for snacking, adding to sandwiches, or serving alongside charcuterie boards.