Description
A simple and classic method to make crunchy, tangy homemade pickles using cucumbers, vinegar, and spices.
Ingredients
Units
Scale
- 4 cups sliced cucumbers
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 2 cloves garlic, peeled and smashed
- 1 teaspoon dill seeds or 2 sprigs fresh dill
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Wash and slice the cucumbers into spears or rounds.
- In a saucepan, combine the vinegar, water, salt, and sugar. Bring to a boil, stirring until the salt and sugar dissolve. Remove from heat.
- Place garlic, dill, mustard seeds, peppercorns, and red pepper flakes (if using) into a clean jar.
- Pack the sliced cucumbers into the jar tightly.
- Pour the hot brine over the cucumbers, making sure they are fully submerged.
- Seal the jar with a lid and let it cool to room temperature.
- Refrigerate the pickles for at least 24 hours before eating. For best flavor, wait 3-5 days.
Notes
- Use fresh, firm cucumbers for the crunchiest pickles.
- Adjust the spice levels to your taste preferences.
- Pickles can be stored in the fridge for up to 2 months.
Nutrition
- Serving Size: 1 spear
- Calories: 5
- Sugar: 0g
- Sodium: 300mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
